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Turtle Cookie Bars Recipe

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★★★★★

4.5 from 146 reviews

These Turtle Cookie Bars combine a thick, chewy cookie dough base with a gooey caramel and pecan topping for a decadent homemade treat. Easy to make with no chilling required, they feature a rich, chewy texture and a melt-in-your-mouth caramel center that kids and adults alike will love. Perfect for making ahead and freezing, these bars are a delightful twist on classic turtle candies baked into cookie bars.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or 1:1 gluten-free flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup semi-sweet chocolate chips (milk chocolate optional)
  • 12 ounces chewy caramels, unwrapped
  • 1/4 cup sweetened condensed milk
  • 1/2 cup chopped pecans

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt to evenly distribute all dry components.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk melted butter with brown sugar and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract; whisk until the mixture is smooth and well incorporated.
  3. Combine Batter: Pour the wet mixture into the dry ingredients and mix gently until just combined. Fold in the semi-sweet chocolate chips carefully to evenly distribute them through the dough.
  4. Form Base Layer: Transfer half of the cookie dough into a prepared baking pan lined with parchment paper. Press and spread it into an even layer forming the base for the bars.
  5. Prepare Caramel Layer: In a saucepan over low heat, combine the unwrapped caramels and sweetened condensed milk. Stir frequently until the caramels are fully melted and the mixture is smooth and creamy.
  6. Add Caramel and Nuts: Pour the warm caramel evenly over the cookie dough base layer. Sprinkle the chopped pecans over the caramel to cover.
  7. Add Top Dough Layer: Drop the remaining cookie dough in small teaspoon-sized clumps evenly over the caramel and pecan layer; do not spread, letting gaps between clumps remain.
  8. Bake: Place the baking pan in a preheated oven at 350°F (175°C) and bake for 30-35 minutes, until the edges are lightly browned and set.
  9. Cool and Serve: Remove the pan from the oven and allow the bars to cool in the pan on a wire rack for at least 1 to 2 hours. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into squares for serving.

Notes

  • Measure flour using spoon and level method or weigh for accuracy.
  • Use room temperature eggs and ingredients for better mixing and texture.
  • Do not skip the cornstarch; it contributes to the soft, chewy texture.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze bars by flash freezing individual pieces on a baking sheet, then transferring to a freezer-safe container; keep frozen up to 3 months.

Keywords: Turtle cookie bars, caramel cookie bars, homemade cookie bars, chewy cookie bars, easy cookie bars, pecan caramel bars

Find it online: https://dinewithlily.com/turtle-cookie-bars-recipe/