Combine chocolate, pecans, and a simple homemade caramel sauce over a shortbread base to get these delicious turtle cookie bars! These are packed with flavor and easy to make in your 9×13 pan!
With a busy schedule in December, a good unique cookie bar to include on your cookie tray is a must. They are faster to make than your typical cookie which takes multiple batches in the oven. And because this one packs the turtle flavor – you’ll have everyone going back for more!
I found this recipe in my grandma’s recipe box. (Surprise. Surprise.). I’ve always loved turtle cookies so I had to give this one a try.
How to Make Turtle Cookies
- In a bowl, combine flour, packed brown sugar, and softened butter. Pack it into the 9×13 pan to form the crust.
- Sprinkle pecans over the crust layer.
- Make the caramel layer by combining brown sugar and butter in a saucepan over medium heat. Stirring constantly, bring to a rolling boil. Let boil for one minute, stirring constantly. Pour over the pecans.
- Bake in a 350˚ F oven for 18-22 minutes. Remove from the oven and immediately sprinkle with chocolate chips. Let melt and swirl for the marble effect.
- Let cool and serve.
These deliciously rich cookie bars will be one your favorites this holiday season. Enjoy!
- Make-Ahead and Freeze: This recipe is great when made ahead of time. Make as directed. When fully cool, cut into squares and freeze in an airtight container for up to 3 months.
- Caramel Layer: Make sure the entire surface is boiling before counting to one minute. Also, make sure to stir constantly throughout the entire process.
- Chocolate Chips: Don’t spread the chocolate chips when melted. Instead, swirl them with a knife or toothpick so you can see both the caramel and the chocolate.
More Cookie Bar Recipes
Butter Pecan Turtle Cookie Bars
- 2 Cups all-purpose Flour
- 1 Cup light brown sugar firmly packed
- 1/2 Cup salted butter softened
- 2/3 Cup salted butter
- 1/2 Cup light brown sugar packed
- 1 Cup whole pecans
- 1 Cup milk chocolate chips
- Preheat oven to 350˚ F.
- In a bowl, combine flour, 1 cup brown sugar, and 1/2 cup softened butter. Mix at medium speed for 2-3 minutes or until well mixed. Pat firmly into greased 13x9 baking pan. Sprinkle pecans over the crust. Set aside.
- In a heavy saucepan combine 1/2 cup packed brown sugar with 2/3 cup butter. Cook over medium heat, stirring constantly until the entire surface starts to boil. Let boil for 1 minute stirring constantly.
- Pour the caramel mixture evenly over pecans and crust.
- Bake for 18-22 minutes at 350˚ F or until the caramel is bubbly. Remove from oven.
- Immediately sprinkle with chocolate chips. Allow the chips to melt (2-3 minutes) and then swirl into the caramel. Cool completely before serving.
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Comments & Reviews
I found it needed a little more butter/surger mix for a 9×13 pan. Also I did boil it as stated but after baking for full time I put chips on and waited for them to melt . They did not melt well and did not swirl well with Carmel part as I do not think there was enough carmel to begin with.
hello, I had troubles with this recipe that the milk chocolate chips wouldn’t stick to the crust. They also didn’t want to “swirl”. have you had this problem?
Hmmm, did you let the chocolate chips melt a bit? They are supposed to melt since you put them on as soon as you take the rest out of the oven. If they don’t start to melt within a few minutes you could pop them back into the oven for 2 minutes to help them along. Hope they help!
My Mother (98 yo) started making these in 1988 for Christmas, and I have been doing the same most of my adult life (70 yo). Everybody loves them. A few years ago Nestle’s chocolate chips stopped swirling for me. For a different recipe, same with Nestle’s butterscotch and semi-sweet. I tried melting them in the oven, didn’t work well. Grainy and unattractive. I assume they changed their formula or recipe at Nestle. They still melt in the microwave per instructions on the package. I tried Ghirardelli chips and they swirl beautifully.