Turtle Cookie Bars

Print Friendly, PDF & Email

When I was a child in Canada, I always remember eating those sticky chocolate and caramel candies that looked like a turtle and were called turtles.

I loved those things. When I flipped through the cookbook my mom gave me at my wedding, I found these turtle cookie bars that sounded amazing. They were a must for my friends.

Not only for me, but also because I was looking for an extra treat to make today. Yes, today is my birthday.

In Italy, when it’s your birthday, you invite your friends or family for coffee or a snack, not the other way around. It took me a while to get used to this little tradition.

So tonight I’m having a few people over for coffee and dessert. And since it’s Christmas time, I always make a few pans of Hello Dollies or Seven Layer Bars, which are the favorite Christmas cookies of my Italian family and friends, but this year I decided to try something new.

My next three items will be the 3 desserts I served to my friends. First, there are the Turtle Cookie Bars.


Crust :
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened

2nd layer
1 cup of pecan halves or chopped pecans
2/3 cup butter
1/2 cup packed brown sugar
1 cup of milk chocolate bites


Preheat oven to 350 degrees. Combine first 3 ingredients in a bowl; beat on medium speed with an electric mixer until well blended. Tap mixture firmly into ungreased 13×9-inch pan.

Arrange pecans on crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in saucepan; bring to boil over medium-high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Cook at 350 degrees for 15-17 minutes or until golden and bubbling.

Remove from oven; sprinkle with chocolate chunks. Let stand 2-3 minutes or until chocolate is slightly melted. Gently swirl the chocolate with a knife, leaving a few whole pieces (do not spread). Cool on a rack at room temperature until chocolate is set. Cut into squares.

Add Comment

Get more stuff like this
in your inbox

Get our best recipes and tips in your inbox.

Thank you for subscribing.

Something went wrong.