Salted Caramel Turtle Fudge Bars

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For the Shortbread Crust:

1/2 cup unsalted butter, at room temperature

1/2 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1/4 teaspoon salt

1 cup all-purpose flour

For the Fudge Topping:

16 ounces semi-sweet chocolate, finely chopped

(1) 14 ounce can sweetened condensed milk

2 and 1/2 tablespoons unsalted butter, cut into small bits

1 teaspoon pure vanilla extract

1/2 cup salted caramel sauce

1/2 cup toasted pecans, roughly chopped

1 teaspoon flaky sea salt

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