Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
turtle shortbread bars

Browned Butter Turtle Millionaire’s Bars

  • Author: Elizabeth Buuck
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hr 15 min. + Chill time
  • Yield: 16 Bars 1x

Description

Browned butter shortbread crust topped with vanilla bean caramel and salted chocolate.


Ingredients

Scale

For the Browned Butter Pecan Shortbread Crust

  • 2 C All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 C Granulated Sugar
  • 1 C Unsalted Butter
  • 2 tsp Vanilla Bean Paste
  • 1/2 C Praline Pecans, chopped

For the Vanilla Bean Caramel

  • 14 oz (1 Can) Sweetened Condensed Milk
  • 3/4 C + 2 TBSP Light Brown Sugar
  • 7 TBSP Unsalted Butter
  • 2 TBSP Honey or Light Corn Syrup
  • 3/4 tsp Salt
  • 2 tsp Vanilla Bean Paste (can sub for regular vanilla extract)

For the Chocolate Topping

  • 150g Semi-sweet chocolate, chopped (about 1 C choc chips)
  • 25g Vegetable Oil (about 2 TBSP)

Instructions

For the Browned Butter Pecan Shortbread Crust

  • Brown the butter over medium heat in a medium sauce pan. Allow to cool completely to a spreadable consistency. You can hurry the process along by popping it in the freezer and stirring often.
  • Preheat the oven to 350 and line a 9X9 baking pan with parchment paper
  • In a large bowl, whisk together the flour, sugar, and salt.
  • Fold in the browned butter and vanilla bean paste, then fold in the chopped pecans.
  • Press the crust into an even layer in the prepared pan, and bake for 10 minutes. Cool completely.

For the Vanilla Bean Caramel

  • Add the sweetened condensed milk, brown sugar, butter, and honey (or corn syrup) in a medium sauce pan.
  • Cook until sugar has completely dissolved and mixture has reached 210-220 degrees on a candy thermometer. Or until it begins to boil around the edges.
  • Remove from heat and stir in the salt and vanilla bean paste.
  • Pour over cooled shortbread crust and refrigerate until set. At least one hour, up to overnight. 

For the Salted Chocolate Topping

  • In a glass bowl over a sauce pan filled with 2 inches of water, combine the chocolate and oil.
  • Heat over medium until the chocolate is completely melted and smooth.
  • Pour over cooled caramel, top with flaky salt, and pop in the fridge until chocolate is set. About 20 minutes. 
  • Slice into bars and serve.

Notes

*Bars will keep at room temperature for 2-3 days or in the fridge for up to a week.

Keywords: turtle millionaire's bars, turtle shortbread, turtle caramel bars