Turtle Cookie Bars
Buttery shortbread base layered with chewy caramel, toasted pecans and chocolate chips for a rich, crowd-pleasing bar.
Ingredients
Main Ingredients
- 1 cup unsalted butter melted
- 0.5 cup granulated sugar
- 0.75 cup packed brown sugar light or dark
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 0.25 tsp salt
- 1.5 cups caramel bits or chopped soft caramels if using soft caramels, chop into small pieces
- 1 cup chopped pecans lightly toasted
- 1 cup semisweet chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar and brown sugar until smooth. Add the egg and vanilla and beat until combined.
- Stir in the flour and salt until a thick dough forms. Press the dough evenly into the prepared pan to form the base.
- Bake the crust for 12 to 15 minutes, until lightly golden at the edges. Remove from the oven and immediately sprinkle the caramel bits evenly over the hot crust.
- Sprinkle the toasted pecans and chocolate chips over the warm caramel. Press gently so the toppings adhere to the warm caramel and crust.
- Return the pan to the oven and bake an additional 8 to 10 minutes, until the caramel is melted and the chocolate has softened.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and cut into 16 bars.
Notes
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For cleaner slices, chill before cutting.
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