I'm not sure which schmo first dubbed the combination of rich chocolate, soft caramel, and toasted pecans, but I am sure that he could've come up with a much better name than 'turtles.'
Yes, I know certain regions of the world find actual turtles to be a yummy soup meat, but I have zero interest in consuming the critters. Why? I think it's because I feel sorry for them--anything that moves that slowly deserves at least a little bit of sympathy. Am I the only one who's tempted to stop the car and help a turtle cross the road when I drive up to one? Eh, maybe I am.
Moving on. These bars do not contain real turtle, and they are delicious. I'm pretty sure a layer of thick, chocolate-shmeared and pecan-studded caramel atop a shortbread crust is the definition of decadence. The name 'divinity' must've already been taken by those meringue-y candies at that point. Too bad.
Turtle-free Turtle Bars
(based on these)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
touch o' salt
1 cup semi-sweet chocolate chips
3/4 cup pecans, finely chopped
Preheat the oven to 350°F. Combine the crust ingredients in food processor or mixer and whirr until the mixture resembles fine crumbs. Press onto the bottom of an ungreased 13x9-inch baking pan.
Combine butter, brown sugar, and salt in a saucepan. Cook over medium heat, stirring constantly, until the entire surface of the mixture begins to boil. Boil 1 minute, stirring constantly. Pour evenly over crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly, being careful not to overbake. Remove from the oven and immediately sprinkle with chocolate chips; allow to melt slightly (2 to 3 minutes). Swirl the chips leaving some whole for a marbled effect. Sprinkle the chopped pecans over the chocolate and press in slightly. Cool completely; cut into bars.