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Thick and chewy turtle cookie bars are delicious and easy (no chilling needed)! The base of this recipe is a chocolate chip cookie then you split the dough in half and add gooey caramel and crunchy pecans to the middle. It’s such a delicious and easy dessert!
It’s almost always cookies around here. And while it still is, I wanted to switch it up a little bit by bringing you a cookie bar. Still made with all the cookie ingredients, just in a different format!
This recipe couldn’t be easier. And while there’s a few extra steps beyond the delicious homemade cookie dough, adding the caramel and nut layer is easy and worth it! There’s no chilling required and you also only need one bowl and no electric mixer.
Love cookie bars? You’re going to love these s’mores cookie bars and peanut butter bars too.
Looking for another bar? Try chai white chocolate brownies, paleo pumpkin bars, or vegan pumpkin cheesecake next.
Ingredients You Need
Here are the simple ingredients for these cookie bars. Jump to recipe for exact measurements.
- Flour: you can also make these 1:1 gluten-free flour.
- Baking soda: to help them rise.
- Cornstarch: makes cookie bars really soft and chewy!
- Unsalted butter: melted butter gives them extra chew.
- Sugar: a mixture of brown sugar and granulated sugar for sweetness.
- Eggs: I used one egg and one egg yolk to make them rich and chewy.
- Vanilla and salt: for flavor.
- Semi-sweet chocolate chips: milk chocolate works too.
- Chewy caramels: store bought caramels makes this a no-fail recipe.
- Sweetened condensed milk: to melt down with the caramel for extra gooey texture.
- Pecans: it wouldn’t be turtle without them!
How to Make Turtle Cookie Bars
Here are the simple steps for this recipe for turtle cookie bars. Jump to the recipe card for full instructions.
- Dry ingredients: whisk together the flour, baking soda, cornstarch, and salt in a large bowl.
- Wet ingredients: whisk the melted butter, brown sugar, and granulated sugar together in a separate medium bowl. Add the eggs then the vanilla extract.
- Combine the batter: Pour the wet ingredients into the dry ingredients and mix together until combined. Fold in the chocolate chips. Transfer half of the dough into the prepared baking pan and press into an even layer.
- Make the caramel: combine the sweetened condensed milk and unwrapped caramels in a saucepan and stir frequently until melted and smooth. Pour the filling over the cookie dough base.
- Finish the bars: Sprinkle the caramel with the chopped pecans. Drop the remaining cookie dough over the caramel and pecan filling in small teaspoon-sized clumps.
- Bake: Bake for 30-35 minutes or until lightly brown on the edges.
- Cool and serve: Allow the bars to cool in the pan on a wire rack for at least 1-2 hours. Lift the chewy turtle cookie bars out of the pan using the parchment overhang and cut into bars when ready to serve.
Quick Tips for Turtle Cookie Bars
- Measure your flour correctly with the spoon and level method or by weighing your ingredients.
- Use room temperature eggs and other ingredients. They mix into the batter better. Cold eggs will also change the texture of the melted butter.
- Don’t skip the cornstarch. Cornstarch makes baked goods nice and chewy! An extra tender baked good is what you get!
How to Store
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.
Flash freeze cut turtle cookie bars on a baking sheet then transfer the bars to a freezer bag or container and freeze for up to 3 months.
Turtle Cookie Bars Recipe
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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
- ¾ cup light brown sugar packed
- ½ 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
- ½ can (14 ounces) sweetened condensed milk
- 3/4 cup pecans chopped
Instructions
- Preheat the oven to 350°F and arrange the rack to the middle position. Line the bottom and sides of an 8 or 9-inch square baking pan parchment paper, leaving an overhang to lift the bars out after baking. Set aside.
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until any clumps are gone. Whisk in the egg and egg yolk then the vanilla extract.3/4 cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 teaspoons pure vanilla extract
- Pour the wet ingredients into the dry ingredients and mix together until combined. Fold in the chocolate chips. Transfer half of the dough into the prepared baking pan and press/smooth into an even layer. Set aside to make the caramel filling.1 cup semi-sweet chocolate chips
- In a medium sauce pan over medium-low heat, combine the sweetened condensed milk and unwrapped caramels frequently until melted and smooth. Pour the filling over the cookie dough base.9 oz chewy caramels, ½ can (14 ounces) sweetened condensed milk
- Sprinkle the caramel with the chopped pecans. Drop the remaining cookie dough over the caramel and pecan filling in small teaspoon-sized clumps. Bake in preheated oven for 30-35 minutes or until lightly brown on the edges or if a toothpick inserted in the center comes out clean. It’s okay if there’s caramel on the toothpick.3/4 cup pecans
- Allow the bars to cool in the pan on a wire rack for at least 1-2 hours. Lift the chewy turtle cookie bars out of the pan using the parchment overhang and cut into bars when ready to serve.
- Store in an ait tight container in at room temperature for up to one week or in the freezer for up to 3 months.
Equipment
- 8×8 inch baking pan
- Parchment paper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
