These amazingly Super Easy recipe for Turtle bars come together in minutes and are reminiscent of a Twix bar and a Turtle candy. Keep reading to see how easy they are to make!
I had a hard time coming up with a name for this recipe because it resembles two different loves in my life: Twix Bars and Turtles. In the end, I decided to keep my life easier and not name it after a copyrighted candy bar :). So Turtle Bars, it is!
Make It More Affordable – No Nuts Necessary…
If you have anyone who is allergic to nuts or if you’d like to make this recipe WAY more affordable, feel free to leave those out. I usually do, mainly due to the expense (for the price of a bag of pecans I could cook an entire supper for my family).
Ingredients you will need in this recipe for Turtle Bars are:
- A roll of sugar cookie dough
- Chocolate Chips
- Dulce de Leche
As always the complete recipe is in printable format at the bottom of this post.
How to Make This Recipe for Turtle Bars
Line a 9×13 baking dish with foil, being sure to leave an overhang so that you can easily pull the bars out after they are done. Spray the foil with cooking spray. Pat cookie dough out evenly into the pan and bake at 350 for about 20 minutes, or until lightly browned*.
Keep in mind…
Ovens vary in how fast and hot they cook. That is why you often see bake for __minutes OR until ____ in instructions. The good thing is we usually get to know our ovens and know what to expect if we use them on a regular basis but I just wanted to give you a little heads up since that came to mind.
What is Dulce de Leche?
Look at this can of love and wonder! That is canned caramel and it is divine from start to finish. I used to only find it on the Mexican foods aisle but now it is often in the baking section with all of the other canned milk products as well. This is a wonderful shortcut. If you haven’t tried it in my Samoa Brownies recipe, make sure you hop over there after you’re done with this post!
You can make Dulce de Leche yourself. Use a can of sweetened condensed milk, open the can and pour it into a bowl and microwave it at 1-2 minute intervals, stirring after each, until it turns brown and caramelizes.
Give yourself permission to do things the easy way sometimes. Bee bop on over to the Mexican foods section of your grocery store and pick up a can or two of this instead.
- Pour the can of caramel in a microwave safe bowl and microwave it for 1-2 minutes until it is soft and spreadable. Spread it over your entire pan of cookie bars.
- Sprinkle the entire bag of chocolate chips over this and then place pan back in the oven for about five minutes to melt the chips. Remove from oven and spread the chips until the entire top is covered with chocolate. Sprinkle with nuts, if desired.
- Allow them to cool slightly and then score lines across the entire pan with a knife before allowing them to harden completely. I usually pop mine in the fridge to speed up this process.
- Once completely hardened, remove the cookies from the pan by pulling up on the aluminum foil and cut them all the way.
These make excellent gifts, are great to make for the holidays or bake sales, and they are sure to be appreciated by your family as well.
No matter what you celebrate this season, I hope you take time to slow down and cherish as many moments as you can with your family. The real present from our families is their presence.
- 16.5 ounce roll Pillsbury cookie dough doesn't have to be Pillsbury but that is what I used
- 12 ounce package semi sweet chocolate chips
- 13.4 ounce can Dulce de Leche
- 1 cup chopped pecans optional
- Line a 9x13 baking dish with heavy duty aluminum foil, making sure it comes up and overhangs a bit so you can easily pull it out later. Spray this lightly with baking spray. Pat cookie dough out into the bottom of the pan to cover it.
- Bake at 350 for about twenty minutes, or until lightly browned. Allow to cool completely.
- Empty caramel into a bowl and microwave it at thirty second intervals, stirring after each, until soft and spreadable, about 1-2 minutes. Pour on top of cooled cookie crust and spread to edges.
- Sprinkle entire bag of chocolate chips evenly over the top of this and place it in a 350 oven until chips become soft, 3-4 minutes. Remove from oven and gently spread the chocolate so that it covers the caramel. Sprinkle pecans over the top, if desired.
- Allow to cool until almost hardened and then score the bars into little squares with a knife before it hardens completely. Cover and refrigerate to harden all the way. Remove bars from pan by using aluminum foil. Cut along the scored lines into little squares. Enjoy!
If you get tired, learn to rest, not quit.
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