Hey there, friends! If you’re like me and have a soft spot for sweets that combine chocolate, caramel, and nuts into one delightful bite, these Turtle Cookie Bars are just what you need. These cookie bars are like a little treasure chest of flavors—crunchy pecans, gooey caramel, and melty chocolate all nestled in a buttery cookie base. You’ll find yourself cutting just “one more” piece, over and over again! Speaking of irresistible treats, have you tried my foolproof chocolate chip cookies? They’re a must!
Why you’ll love this recipe
There’s something undeniably comforting about classic flavors, and these bars deliver just that. For one, you avoid the hassle of rolling individual cookies. Plus, they’re absolutely perfect for sharing, whether you’re packing school snacks or need a sweet ending at a potluck. These bars offer a rich combination of sweetness and texture that’s sure to win over even the pickiest eaters.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 9 oz chewy caramels
- 1/2 can (14 ounces) sweetened condensed milk
- 3/4 cup pecans
Step-by-step instructions
Prepare the dough
First things first, preheat your oven to 350°F and line an 8 or 9-inch square baking pan with parchment paper. This little detail makes lifting and slicing the bars a breeze later on.
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this dry mixture aside.
In another bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Once that’s ready, add the egg, egg yolk, and vanilla extract, mixing until just combined.
Combine and bake
Now, pour the wet ingredients into the dry mixture. Mix until you have a dough formed, then fold in those glorious chocolate chips.
Transfer half of the dough into your prepared pan, pressing it down into an even layer.
Creating the caramel layer
In a medium saucepan, combine the sweetened condensed milk and unwrapped caramels. Stir them over medium-low heat until they have melted into a smooth, creamy consistency. Pour this gorgeous caramel mixture over the cookie dough base.
Add the finishing touches
Sprinkle the chopped pecans evenly across the caramel layer. As a final step, drop small clumps of the remaining cookie dough over the caramel-pecan filling.
Bake for 30-35 minutes, or until the edges are nicely golden and a toothpick comes out clean. Let the bars cool in the pan for at least 1-2 hours before cutting them into squares. Trust me, the wait is worth it!
Recipe tips & variations
- Tip: Use toasting pecans for an added depth of flavor before sprinkling them on the caramel.
- Variation: Swap pecans for walnuts or almonds if that’s what you have on hand.
- If you’re in the mood for something extra decadent, try drizzling melted chocolate over the bars after they’ve cooled.
Storage & reheating
These Turtle Cookie Bars can be stored in an airtight container at room temperature for up to a week. If you prefer them warm, microwave a bar for 10-15 seconds to bring that ooey-gooey goodness back to life.
FAQs
Absolutely! They actually taste even better the next day when the flavors have fully melded.
I use chewy ones, which melt perfectly with the condensed milk to create a smooth caramel layer.
Of course! A sprinkle of sea salt or a drizzle of extra chocolate works wonders.
The parchment paper lining is a lifesaver here. Leave some overhang to easily lift your bars out once they’re cool.
Recipes you may like
Irresistible Pecan Sticky Buns: Warm, Sweet, and Chewy Delight
Delicious Vegan Apple Crisp That’s Simple & Irresistible
Follow us for more drool-worthy comfort food on Facebook.
Turtle Cookie Bars
- Total Time: 50 minutes
- Yield: 16 bars 1x
Description
Delightful Turtle Cookie Bars combining chocolate, caramel, and pecans in a buttery cookie base.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 9 oz chewy caramels
- 1/2 can (14 ounces) sweetened condensed milk
- 3/4 cup pecans
Instructions
- Preheat your oven to 350°F and line an 8 or 9-inch square baking pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this dry mixture aside.
- In another bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Then, add the egg, egg yolk, and vanilla extract, mixing until just combined.
- Pour the wet ingredients into the dry mixture and mix until a dough forms, then fold in the chocolate chips.
- Transfer half of the dough into your prepared pan, pressing it down into an even layer.
- In a medium saucepan, combine the sweetened condensed milk and unwrapped caramels. Stir them over medium-low heat until melted into a smooth consistency. Pour this caramel mixture over the cookie dough base.
- Sprinkle the chopped pecans evenly across the caramel layer. Drop small clumps of the remaining cookie dough over the caramel-pecan filling.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean. Let cool in the pan for at least 1-2 hours before cutting into squares.
Notes
- Use toasted pecans for added flavor before sprinkling them on the caramel.
- Swap pecans for walnuts or almonds if desired.
- For an extra touch, drizzle melted chocolate over the bars after they’ve cooled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg