Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand.
3. Form the Crust: Press the crumb mixture evenly into the bottom of the prepared baking pan using the back of a spoon or your fingers. Make sure it’s tightly packed.
4. Bake: Bake the crust for about 8-10 minutes until it’s slightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Toast the Pecans

1. Toast Pecans: In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes until fragrant. Stir frequently to avoid burning. Set aside to cool.

Step 3: Melt the Caramel

1. Melt Caramel: In a microwave-safe bowl, combine the caramel bits (or unwrapped soft caramels) and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramel is smooth and fully melted. This should take about 2 minutes.
2. Pour Caramel: Pour the melted caramel evenly over the cooled graham cracker crust. Use a spatula to spread it evenly.
3. Add Pecans: Sprinkle the toasted pecans evenly over the caramel layer, gently pressing them in so they stick.

Step 4: Melt the Chocolate

1. Melt Chocolate Chips: In another microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each. It should take around 1 to 1.5 minutes to melt fully.
2. Pour Chocolate: Pour the melted chocolate over the caramel and pecan layer, spreading it out evenly with a spatula.
3. Garnish: If desired, sprinkle mini chocolate chips over the top while the chocolate layer is still soft.

Step 5: Chill and Slice

1. Chill the Bars: Place the baking pan in the refrigerator for at least 2 hours to allow the layers to set. You can also chill it overnight for a firmer texture.
2. Slice into Bars: Once set, lift the bars out of the pan using the parchment paper overhang. Slice them into squares or rectangles with a sharp knife.
3. Serve: Serve the Turtle Bars at room temperature for the best texture.