I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.

2. In a bowl, mix together the flour, softened butter, powdered sugar, 1 teaspoon vanilla extract, and salt until the mixture resembles coarse crumbs.

3. Press the mixture evenly into the prepared baking dish to form the crust. Bake for 15-20 minutes, or until the edges are lightly golden.

4. While the crust is baking, make the caramel layer by combining the sweetened condensed milk, brown sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract in a medium saucepan over medium heat. Stir continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.

5. Pour the caramel layer over the baked crust and spread it out evenly. Sprinkle the chopped pecans over the caramel.

6. Bake the bars for an additional 15-20 minutes until the caramel is bubbly and the pecans are lightly toasted.

7. Remove from the oven and sprinkle chocolate chips over the top. Let them sit for a few minutes to melt, then use a spatula to spread the melted chocolate evenly over the bars.

8. Allow the Turtle Bars to cool completely in the baking dish before lifting them out using the parchment paper overhang. Cut into bars and serve.

For a different twist on these classic Turtle Bars, you can use dark chocolate instead of semi-sweet for a more intense chocolate flavor. If you’re a fan of salty-sweet combinations, a sprinkle of flaky sea salt on top of the melted chocolate layer adds a delightful contrast. You could also try substituting the pecans with walnuts or almonds depending on your preference or whatever you have on hand. These bars also freeze well, making them a great make-ahead dessert for busy weeks!