I love how easy these turtle cookie bars are to make, especially when I’m craving something sweet and indulgent but don’t want to wait. The cookie base is soft and chewy, the caramel is creamy and gooey, and the pecans add the perfect crunch. It’s like biting into a turtle candy, but in cookie bar form. Whether I’m making them for a gathering or just for myself, they always disappear fast!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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, melted and slightly cooled
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 egg yolk, room temperature
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, chopped
Directions
I start by preheating my oven to 350°F and lining an 8 or 9-inch square baking pan with parchment paper, leaving an overhang to easily lift the bars out later.
In a large bowl, I whisk together the flour, baking soda, cornstarch, and salt. I set it aside while I prepare the wet ingredients.
In a separate medium bowl, I whisk the melted butter with both sugars until smooth and clump-free. Then I whisk in the egg, egg yolk, and vanilla extract.
I pour the wet mixture into the dry ingredients and stir until combined. I fold in the chocolate chips and press half the dough into the bottom of the prepared pan.
For the caramel filling, I melt the caramels and sweetened condensed milk together in a saucepan over medium-low heat until smooth and creamy.
I pour the caramel over the cookie dough base and sprinkle the chopped pecans evenly over the top.
I drop the remaining dough in small spoonfuls over the filling, trying to cover most of it without pressing it down.
I bake the bars for 30–35 minutes until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean (a little caramel on the toothpick is fine).
Once out of the oven, I let the bars cool in the pan on a wire rack for at least 1–2 hours before lifting them out and slicing.
Servings and timing
This recipe makes 16 bars.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: about 50–55 minutes
Variations
I sometimes switch up the chocolate chips and use dark or milk chocolate depending on what I’m craving.
If I want extra texture, I’ll add more chopped pecans on top before baking.
For a fun twist, I’ve also drizzled melted chocolate over the cooled bars for a more decadent finish.
Sea salt sprinkled on top gives a lovely sweet-salty contrast.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 1 week. To keep them longer, I freeze them for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy one, I thaw it at room temperature or warm it up in the microwave for about 10 seconds to bring back that gooey texture.
FAQs
What kind of caramels work best for this recipe?
I use chewy, wrapped caramels like Kraft or Werther’s soft caramels. They melt well with sweetened condensed milk to create that smooth, gooey center.
Can I make these bars without pecans?
Yes, I’ve skipped the pecans before for a nut-free version and they’re still delicious. The caramel and chocolate combination is rich enough on its own.
Can I double this recipe?
Absolutely. I double the ingredients and bake the bars in a 9×13-inch pan. I usually add 5–10 extra minutes to the baking time and keep an eye on them.
How do I know when they’re done baking?
I check for lightly browned edges and use a toothpick to test the center. A little caramel on the toothpick is okay, but the dough should be cooked through.
Can I use homemade caramel instead of store-bought?
Yes! If I have time, I like to use homemade caramel for a more luxurious flavor. Just make sure it’s thick enough to hold its shape in the bars.
Conclusion
These turtle cookie bars are one of my favorite no-fuss desserts. The chewy cookie dough, sweet caramel layer, and crunchy pecans come together beautifully in every bite. I make them whenever I need a quick treat that looks and tastes impressive—and I always make sure to save a few for myself before they’re gone!
Thick, chewy, and packed with gooey caramel, crunchy pecans, and chocolate chips—this turtle cookie bars recipe is a simple, crowd-pleasing dessert that skips the chill time.
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, melted and slightly cooled
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
9 oz chewy caramels, unwrapped
1/2 can (7 oz) sweetened condensed milk
3/4 cup pecans, chopped
Instructions
Preheat oven to 350°F. Line an 8 or 9-inch square baking pan with parchment paper, leaving overhang on the sides.
In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla; mix well.
Combine wet and dry ingredients, then fold in chocolate chips.
Press half the cookie dough into the prepared pan.
In a saucepan over medium-low heat, melt caramels with sweetened condensed milk until smooth.
Pour caramel mixture over the cookie dough. Sprinkle with chopped pecans.
Drop remaining dough in teaspoon-sized clumps over the caramel layer.
Bake for 30–35 minutes, or until edges are golden and a toothpick comes out mostly clean (some caramel is okay).
Cool in the pan for 1–2 hours, then lift out using parchment and slice into bars.
Notes
No dough chilling required!
For extra texture, lightly toast the pecans before adding.
Bars can be stored at room temperature for up to 1 week or frozen for up to 3 months.
