Butter Pecan Turtle Cookie Bars
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Turtle Cookie Bars combine pecans, caramel, and milk chocolate over a rich, buttery shortbread crust.
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I recently made these butter pecan turtle cookie bars and let me tell you-they were 100% worth the indulgence!! With a sweet shortbread cookie crust, crunchy pecan layer, and caramel toffee topped by chocolate this is one dessert you’ll make again and again!
Why I love this recipe
Like the famous turtle candy, these bars have that delicious butter pecan flavor on a cookie crust. They are easy to make and great for pecan fans who might also like our microwave pralines, pecan pie, chocolate pecan pie, or Kentucky derby pie.
Ingredients
- butter, softened
- dark brown sugar
- all-purpose flour
- chopped pecans
- butter
- semisweet chocolate chips
Step by step
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer (affiliate link) combine the first three ingredients until well blended.
- Press the shortbread base mixture into the bottom of an ungreased 9 by 13 inch baking dish.
- Top with pecans.
- In a small saucepan combine butter and brown sugar and heat to a boil over medium-high heat, stirring constantly.
- Continue to boil for 3 minutes, continuing to stir.
- Remove from heat and pour over crust and pecans.
- Bake for 17 minutes or until bubbling and golden.
- Remove from oven and sprinkle the top with chocolate chips.
- Allow to sit for 3 minutes then use the back of a spoon to spread melted chocolate.
- Cool completely before using a sharp knife to cut into bars.
Variations
Try this recipe with dark chocolate instead of semisweet chocolate. Substitute chopped walnuts for the pecans, or use a mix of both.
Storage
Store leftover turtle cookie bars in an airtight container at room temperature for up to a week. Freeze in a afreezer bag for up to 3 months.
If you try this recipe please comment and rate it below, I love hearing from you!
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Butter Pecan Turtle Cookie Bars
- Total Time: 27 mins
- Yield: 18 1x
Description
Turtle Cookie Bars combine pecans, caramel, and milk chocolate over a rich, buttery shortbread crust.
Ingredients
- 1/2 cup butter, softened
- 1 cup + 1/2 cup packed dark brown sugar, divided
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 2/3 cup butter
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer (affiliate link) combine the first three ingredients until well blended.
- Press mixture into the bottom of an ungreased 9 by 13 inch baking dish.
- Top with pecans.
- In a small saucepan combine 2/3 cup butter and 1/2 cup brown sugar and heat to a boil over medium high heat, stirring constantly.
- Continue to boil for 3 minutes continuing to stir.
- Remove from heat and pour over crust and pecans.
- Bake for 17 minutes or until bubbling and golden.
- Remove from oven and top with chocolate chips.
- Allow to sit for 3 minutes then use the back of a spoon to spread melted chocolate.
- Cool completely before cutting into bars.
Notes
Store at room temperature in an airtight container up to one week. Freeze in a freezer bag for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 19.1 g
- Sodium: 5.3 mg
- Fat: 19.6 g
- Trans Fat:
- Carbohydrates: 31.2 g
- Protein: 3 g
- Cholesterol: 31.6 mg
Recipe adapted from a super old Southern Living Magazine clipping!
always loved these, however while cutting the cooled bar the choc kept coming of. Don’t know why. The melted choc was completely firm. Any suggestions
Oh my goodness! These look amazing. Thanks so much for sharing the recipe.
Oh wow these look so amazing! I’m definitely going to try these soon!!!
Oh my goodness, these bars. They are insanely amazing! Pinning!
My mouth is watering!!! These sound soooo good! 🙂
Absolutely gorgeous bars Melissa, and now I am CRAVING them….time to dust off my super hero cape and make these ASAP!!! Thanks for the great inspiration!
Oh my goodness. Now you have given me one more way to love pecans!
Agreed! We love pecans, too! I think I will try swapping out the all purpose flour with pecan meal/flour. That will give us a gluten-free option here as we have a daughter who is gluten intolerant. I have also found that Ghirardelli chocolate chips work great in these recipes!