Dessert

Turtle Cookie Bars Recipe

ByLily Monroe November 24, 2025November 24, 2025

Introduction

Turtle Cookie Bars are a deliciously chewy treat with a gooey caramel center and crunchy pecans. This easy no-chill recipe requires only one bowl and no electric mixer, making it perfect for quick baking sessions. Kids and adults alike will love these rich, caramel-filled bars.

A stack of three square dessert bars is shown, each bar having three visible layers: a light golden crumbly top layer with chunks of pecans, a middle caramel layer with a smooth texture and embedded nuts, and a bottom layer of light brown cookie dough filled with dark chocolate chips. The top bar is dripping with shiny caramel sauce and topped with whole pecan halves. The bars sit on a white marbled surface, surrounded by other scattered bars and small caramel candy pieces, all in soft focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Flour (can substitute with 1:1 gluten-free flour)
Baking soda
Cornstarch
Unsalted butter, melted
Brown sugar
Granulated sugar
1 egg
1 egg yolk
Vanilla extract
Salt
Semi-sweet chocolate chips (milk chocolate works too)
Chewy caramels, unwrapped
Sweetened condensed milk
Chopped pecans

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt until combined.
Step 2: In a separate medium bowl, whisk the melted butter with brown sugar and granulated sugar. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
Step 4: Press half of the cookie dough evenly into the bottom of a prepared baking pan.
Step 5: In a saucepan over low heat, combine the sweetened condensed milk and unwrapped caramels. Stir frequently until melted and smooth.
Step 6: Pour the caramel mixture evenly over the dough layer in the pan. Sprinkle chopped pecans on top of the caramel.
Step 7: Drop the remaining cookie dough by small teaspoon-sized clumps over the caramel and pecans.
Step 8: Bake for 30 to 35 minutes, or until the edges are lightly browned.
Step 9: Let the bars cool in the pan on a wire rack for 1 to 2 hours. Use the parchment paper overhang to lift out the bars and cut into squares before serving.

Tips & Variations

Measure flour properly using the spoon and level method or by weighing to ensure the best texture.
Use room temperature eggs for easier mixing and to maintain the texture of the melted butter in the batter.
Don’t skip the cornstarch; it adds softness and chewiness to the cookie bars.
Substitute pecans with walnuts or almonds if preferred.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, flash freeze cut bars on a baking sheet, then transfer to a freezer bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm slightly before serving.

How to Serve

A close-up of two stacked square blondie bars with three visible layers: the bottom and top layers are light golden brown with a soft, crumbly texture dotted with dark chocolate chips, while the middle layer is a smooth, rich caramel color that slightly melts out between the layers. Around the bars, small pieces of pecans and caramel chews scatter on a white marbled surface. In the background, several blurred blondie pieces create a warm, cozy setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk chocolate chips or even dark chocolate chunks depending on your preference.

Do I have to use store-bought caramels?

Store-bought chewy caramels make this recipe easy and reliable, but you can also use homemade caramel if you prefer. Just ensure it melts smoothly with the sweetened condensed milk.