Description
This rich and indulgent Turtle Dessert combines a buttery graham cracker crust with toasted pecans, luscious caramel sauce, and a smooth chocolate ganache topping. Perfectly balanced textures and flavors come together in this no-fuss treat that’s ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Toppings
- 1 cup chopped pecans, toasted
- 1 cup caramel sauce (store-bought or homemade)
Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust.
- Make Crust Mixture: In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and moistened.
- Bake Crust: Press the crumb mixture firmly into the bottom of an 8×8-inch baking dish. Bake for 8-10 minutes to set the crust, then remove and allow it to cool completely before adding toppings.
- Add Pecans: Evenly sprinkle the toasted chopped pecans over the cooled crust to create a crunchy layer.
- Spread Caramel: Drizzle the caramel sauce over the pecan layer, spreading it gently so it covers the nuts evenly.
- Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips, vanilla extract, and a pinch of salt until the mixture is smooth and glossy.
- Pour Ganache: Pour the chocolate ganache over the caramel and pecan layers, smoothing it out with a spatula for an even, shiny finish.
- Chill Dessert: Refrigerate the dessert for at least 2 hours to allow the ganache to fully set and the layers to meld.
- Serve: Once set, cut the dessert into 12 squares. Serve chilled or at room temperature for best flavor and texture.
Notes
- To toast pecans, spread them on a baking sheet and bake in the oven at 350°F for 5-7 minutes, stirring occasionally, until fragrant.
- For a homemade caramel sauce, combine sugar, butter, and heavy cream on the stove and cook until smooth and golden.
- Ensure the crust is completely cooled before adding the caramel and pecans to prevent melting or sogginess.
- The chocolate ganache should be smooth; if it becomes grainy, reheat gently while stirring until smooth again.
- This dessert can be stored in the refrigerator covered for up to 3 days.
