Turtle Bars
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Turtle Bars are a chewy, sweet, and crunchy delight, featuring layers of soft caramel, chocolate ganache, and chopped pecans over a buttery shortbread crust. All the flavor of turtle candies in the form of a shareable cookie bar! These are perfect for holidays and gifts but simple enough for an after-dinner treat.
Turtle Bars
I can never get enough of sweet and crunchy turtle candies — they have all of my favorite sweet flavors in one bite!
That’s why I’ve come up with so many fun twists over the years, including candied apples, cupcakes, and even fancy layered trifles.
But when it comes to the holidays or large family gatherings, I always find myself reaching for dessert bar recipes!
Assemble one pan and slice into pieces to last you all night. Just the time-saver we all need!
These turtle cookie bars are really similar to millionaire shortbread bars.
Both feature layers of caramel and chocolate over a shortbread crust, but these are topped with crunchy pecans and a sprinkle of sea salt.
It’s such an incredible combination of flavors and textures, and it tastes great after any meal.
They’re also super easy to eat and don’t even require plates or silverware — the perfect party treat!
Ingredient Notes and Substitutions
- Flour – All you need is regular all-purpose flour, though you could also make the crust for your turtle bars with a cup-for-cup gluten free blend.
- Light Brown Sugar – This keeps the crust tender and adds a hint of caramel-like flavor.
I prefer to use light as opposed to dark brown sugar, which would cause the crust to become too crisp. - Butter – Use what you have, but salted butter will taste best. Make sure to melt it before mixing with the flour and sugar.
You can do this in your microwave! Heat in 15 second bursts until just melted. - Caramels – I like Kraft caramels for this turtle bars recipe because they’re easy to find.
They come individually wrapped, so you’ll need to spend some time unwrapping before getting started — or while the crust is in the oven.
In a pinch, you can substitute caramel bits. - Heavy Cream – Add this to both the caramels and chocolate chips when melting to create a silky smooth texture in the filling and ganache.
If you have the time, let it warm on the counter for a bit first. - Chocolate Chips – Use your favorite! I always have semi-sweet chips on hand, but you can also use milk or dark chocolate chips in this recipe for turtle cookie bars.
You may need to adjust the amount of sea salt on top, though. - Pecans – It wouldn’t be a turtle recipe without them! Aim for coarsely chopped pecans, with a mixture of small and large pieces for the the best texture.
That said, this treat would be just as tasty with a different kind of nut — almonds, walnuts, or peanuts, for example. - Sea Salt – You don’t need much to sprinkle on top pf your turtle bars, but you do need some! It adds a lovely contrast to all the sweetness and actually enhances the flavors!
Tips and Tricks to Make Perfect Turtle Cookie Bars
- Allow the crust to cool before adding the caramel.
It won’t take long — you just don’t want to pour the caramel on top right after taking the crust out of the oven.
A wire rack is your friend here! Place the pan on top instead of letting it sit on a flat surface and the crust will cool faster.
- Toast the pecans first for extra flavor.
You can do this a few different ways! The easiest is to toss the nuts into a dry skillet and cook them over medium-low heat, stirring frequently.
Once they start to darken and smell fragrant, they’re done!
Another option is to spread them in an even layer on a baking sheet and bake at 350°F until they start to brown.
This would work in your air fryer too, though you’ll want to contain them in a baking pan or foil so smaller pieces don’t fall through the holes.
- Chill well so the layers can fully set.
First, you’ll need to chill the caramel layer before adding the chocolate. This usually takes about an hour.
Then, you’ll need to refrigerate the assembled chocolate caramel cookie bars for at least another hour before slicing or they’ll simply ooze and fall apart.
If you plan to refrigerate them overnight before serving, cover tightly with plastic wrap after an hour or so.
Don’t cover them right away — the plastic will trap the heat and create condensation, which will create a chalky coating or white spots on the chocolate layer.
Prep Ahead
- Unwrap caramels
- Chop pecans
Kitchen Tools You Will Need
- 9-inch Square Baking Pan
- Microwave-Safe Bowl – Not only does it make melting chocolate and caramel easier, but you can use it to quickly steam vegetables too!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Turtle cookie bars are phenomenal on their own, but you can never go wrong pairing them with ice cream!
I think they’d be fabulous on your dessert table with other handheld treats like lemon bars, avalanche cookies, cracker candy, and peppermint bark fudge.
Storing and Freezing Leftovers
This dessert will keep for 3 days at room temperature or up to a week in the refrigerator. Store in an airtight container for best results.
You can also freeze turtle bars, but it’s best to do so after slicing.
Wrap individual bars in plastic wrap, then stack them in a container or freezer bag and store for up to 3 months. Thaw in the refrigerator or on the counter before serving.
Turtle Bars Recipe FAQ
Yes, but you’ll need to use a 9×13-inch pan. Also, note that your turtle bars will come out a bit thicker.
Not for this turtle bars recipe! Because the crust is made with plenty of butter, it comes out of the pan pretty easily — and the caramel and chocolate layers pull away from the pan with little effort.
That doesn’t mean you can’t line it if you’d like! Leave a little parchment paper hanging over the edge of the pan so you can lift the dessert right out when set. It does make slicing a bit easier.
Sure! A sugar cookie crust would be closest to the shortbread, though you could also use a graham cracker crust in this recipe for turtle cookie bars.
Enjoy!
With love, from our simple kitchen to yours.
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Turtle Bars
Equipment
- 9×9 pan
Ingredients
Crust:
- 1 cup all purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup butter, melted
Caramel layer:
- 11 ounce bag of Kraft caramels, unwrapped
- 3/4 cup heavy cream
Chocolate layer:
- 12 ounce chocolate chips, about 2 cups
- 1 cup heavy cream
- 1 cup chopped pecans
- 1/2 teaspoon coarse sea salt
Instructions
- Preheat oven to 350º
- In a mixing bowl combine crust ingredients together well, and press into a 9×9 inch baking pan
- Bake in preheated oven for 15 minutes, until it’s beginning to brown on the edges, and no longer looks wet
- Remove from oven to cool
- Combine caramels and cream together in a glass bowl, and microwave for about 15 seconds at a time until melted. Or use a double boiler
- Stir together, and pour over baked crust, and refrigerate until caramel is set enough that a chocolate chip can sit on it without leaving a mark
- Combine chocolate chips and 1 cup of heavy cream in a glass bowl or double boiler, and melt as with caramels
- Stir together well, and pour over caramel layer
- Sprinkle with salt and pecans
- Refrigerate until set
- Cut into bars and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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