The cross-section is the move. Cookie base on the bottom, gooey caramel and crunchy pecans in the middle, more cookie dough crumbled on top so the caramel peeks through. Cut them into squares and pile them on a tray. They look way more impressive than the 50 minutes they took.
Love cookie bars? You’re going to love these s’mores cookie bars and peanut butter cookie bars too.
Looking for another bar? Try chai white chocolate brownies, paleo pumpkin bars, or vegan pumpkin cheesecake bars next.
Ingredients You Need
Here’s what makes these turtle bars work. Jump to the recipe card for exact measurements.
- Flour. 1:1 gluten-free flour blend works.
- Baking soda. Helps them rise just enough.
- Cornstarch. Two teaspoons. Do not skip. It’s the difference between bars that stay chewy and bars that turn into hockey pucks by day 2.
- Salt. For balance against all the sweet.
- Unsalted butter. Melted and slightly cooled. Melted butter is the chew shortcut. No waiting for room temp.
- Sugar. Brown and granulated, for moisture and structure.
- Eggs. One egg plus one egg yolk. The extra yolk is what gives them the bakery chew.
- Vanilla. Pure, not imitation.
- Semi-sweet chocolate chips. Milk chocolate works for a sweeter bar.
- Chewy store-bought caramels. Kraft baking caramels are the gold standard. Werther’s chewy work too.
- Sweetened condensed milk. Half a can. This is what keeps the caramel layer gooey instead of brittle.
- Pecans. Chopped. Toast them in a dry skillet for 2 minutes first if you want the nuts to really sing.
How to Make Turtle Cookie Bars
Jump to the recipe card for the full printable recipe.
1. Mix the Dough
Whisk the dry ingredients in one bowl. Whisk the melted butter and sugars in another, then add the eggs and vanilla. Combine the two bowls and fold in the chocolate chips. One bowl, one whisk, done.
2. Layer Half the Dough
Line an 8 or 9-inch square pan with parchment, leaving overhang. Press half the dough into the bottom in an even layer.
3. Make the Caramel Filling
Combine the unwrapped caramels and half the can of sweetened condensed milk in a medium saucepan over medium-low heat. Stir frequently. You’re looking for glossy and pourable, not clumpy and not grainy. If it’s clumpy, keep stirring. If it’s grainy, the heat was too high and the sugar crystallized; start over.
4. Layer the Caramel and Pecans
Pour the caramel over the cookie base. Sprinkle the chopped pecans on top.
5. Crumble the Rest of the Dough
Drop the remaining cookie dough over the caramel and pecan layer in teaspoon-sized clumps. You want the caramel peeking through in places. Don’t try to cover the whole top.
6. Bake and Cool
Bake at 350°F for 30 to 35 minutes, until the edges are golden brown and a toothpick inserted in the center comes out mostly clean (it’s okay if there’s caramel on it). Cool for at least 1 to 2 hours in the pan before slicing. This is non-negotiable. Warm caramel is liquid; cool caramel is gooey.
Quick Tips for Turtle Cookie Bars
- Measure your flour with the spoon-and-level method or weigh it. Too much flour gives you dry bars.
- Use room temperature eggs. Cold eggs make the melted butter seize.
- Don’t skip the cornstarch. Two teaspoons is what keeps these bars soft for days.
- Toast the pecans first. Two minutes in a dry skillet makes the difference.
- Wait the full 2 hours before cutting. Warm caramel is liquid. Cool caramel is gooey.
How to Store and Freeze
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
To freeze: cut the bars, flash-freeze on a sheet pan until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw on the counter for 30 minutes before serving.
FAQs
Either under-baked or didn’t cool long enough. Bake until a toothpick inserted in the center comes out mostly clean (caramel on it is fine). Then let them cool in the pan for at least 1 to 2 hours. Cutting too early gives you molten caramel that won’t hold shape.
The heat was too high and the sugar crystallized. Use medium-low and stir frequently. If it happens, start the caramel over; you can’t reverse it.
Yes. Use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Bake time is the same.
Yes. Bake, cool completely, then store in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for 3 months. They thaw beautifully.
Kraft baking caramels or Werther’s chewy caramels. They stay soft after baking. Hard candies don’t work; they turn liquid and don’t reset.
Yes, but that means you’re making caramel chocolate chip cookie bars, not turtle bars. The pecans are what makes it “turtle.” Walnuts work in a pinch.
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.
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