The shortbread dough will be a little crumbly, but don’t fret – this is totally normal. Here’s what you want to do: dump it into the prepared pan and press it into an even layer. I like to wrap my hand in a piece of saran wrap to make this step really easy, but this is totally optional. You can press it down with the bottom of a measuring cup or just use your bare hands.
Be sure not to over bake the shortbread layer. I recommend starting to check it around 13 minutes, since all ovens run a little differently.
If you don’t own a microwave, or prefer not to use one, the fudge layer can be made in a double broiler.
Be patient while melting the chocolate. Doing this step slowly, and on low heat, ensures your chocolate won’t burn or become gritty from overcooking.
I recommend using high-quality chocolate for this recipe. I used Lindt 70% chocolate, but use any brand you know and trust. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
Once you cut the bars, the caramel will run a little bit, but not a lot. It actually makes each individual bar look super pretty! I recommend cutting the bars very small and serving them with plenty of napkins.
For decoration, press a whole pecan onto each cut bar. This is totally optional! You could also dip half of each pecan into a little chocolate before topping the bars, for an extra dramatic look.
These Salted Caramel Turtle Fudge Bars will need to set for about 2 hours in the fridge, so be sure to plan ahead time wise Also, if you keep them in the fridge for longer, you may want to let them rest at room temperature for about 20 minutes before cutting them.
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