Preheat and Prepare

Preheat your oven to 350°F (175°C).

Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Shortbread Base

In a mixing bowl, combine the softened butter, flour, and sugar. Mix until crumbly.

Press the mixture evenly into the prepared pan.

Bake for 15–20 minutes or until the edges are lightly golden. Remove from the oven and set aside.

Prepare the Caramel

In a microwave-safe bowl, combine the caramels and heavy cream.

Heat in 30-second intervals, stirring after each, until fully melted and smooth.

Assemble the Turtle Bars

Pour the melted caramel evenly over the baked shortbread crust.

Sprinkle the chopped pecans over the caramel layer.

Melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth. Drizzle or spread the chocolate over the caramel and pecans.

Cool and Slice

Allow the bars to cool completely at room temperature or refrigerate until set.

Once firm, lift the bars out using the parchment paper overhang and cut into squares or rectangles.