Description
This indulgent Turtle Dessert features a buttery graham cracker crust topped with toasted pecans, rich caramel sauce, and a silky chocolate ganache. Perfectly balanced with gooey caramel and crunchy nuts, it’s a decadent treat ideal for gatherings or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Topping
- 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 your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs and melted butter thoroughly until the mixture is evenly moistened and resembles wet sand.
- Bake Crust: Firmly press the crust mixture into the bottom of an 8×8-inch baking dish, ensuring an even layer. Bake this crust for 8-10 minutes until set and slightly golden. Remove from oven and allow to cool completely.
- Add Pecans: Once the crust is cooled, evenly sprinkle the toasted pecans over the surface, making sure the nuts are well distributed.
- Drizzle Caramel: Pour and gently spread the caramel sauce evenly over the pecan layer to cover all the nuts and crust beneath.
- Make Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and glossy.
- Assemble Ganache Layer: Pour the prepared chocolate ganache over the caramel and pecan layer, smoothing it out evenly with a spatula for a polished finish.
- Chill Dessert: Refrigerate the dessert for at least 2 hours, or until the chocolate ganache is fully set and firm to the touch.
- Serve: Cut the dessert into squares and serve chilled or at room temperature for a luscious treat.
Notes
- For best results, allow the crust to cool completely before adding the toppings to prevent melting of caramel or nuts.
- Use store-bought caramel sauce to save time, or prepare homemade caramel for a richer flavor.
- To toast pecans, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes, stirring occasionally until fragrant.
- Store leftover dessert in an airtight container in the refrigerator for up to 4 days.
- For a nut-free version, omit pecans and substitute with extra caramel or chocolate chips.
