Line a 15x10-inch baking pan with foil, ensuring the foil extends over the edges.
Lightly coat the foil with nonstick cooking spray.
In a large mixing bowl, beat 1 cup of softened butter with an electric mixer on medium speed for about 30 seconds.
Add the granulated sugar, baking powder, and ¹⁄₂ teaspoon of salt.
Continue to beat until well combined, scraping the sides of the bowl as needed.
Beat in the eggs and vanilla extract.
Then, beat in the flour.
Press the dough into the prepared pan.
Sprinkle it with 1 cup of chocolate chips and 1 cup of chopped pecans, gently pressing them into the dough.
Sprinkle the cereal on top.
In a medium saucepan, melt ¹⁄₂ cup of butter over medium heat.
Stir in the caramel topping and brown sugar.
Bring the mixture to a boil, stirring constantly.
Pour this caramel mixture over the layers in the pan.
Sprinkle the remaining chocolate chips and pecans on top.
Bake in the preheated oven for 25 to 30 minutes, or until the top is light brown and bubbly.
Allow it to cool in the pan on a wire rack.
Sprinkle sea salt flakes over the top.
Notes / Tips / Wine Advice:
Using the foil, lift out the uncut bars, and then cut them into 64 servings (1 bar each).Storage:To store these delectable bars, layer them between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months. Enjoy your Crispy Turtle Bars!