Butter Pecan Turtle Cookies (Bars)

Turtle bars: a brown sugar shortbread crust topped with pecan halves and a quick butter caramel, baked, then swirled with melted chocolate chips.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Butter Pecan Turtle Cookies (Bars), photo coming soon
  • Prep 20 min
  • Cook 22 min
  • Total 42 min
  • Yield 1 (9 x 13-inch) pan of bars

Jump to: Ingredients | Instructions | Tips | Print recipe

These turtle bars from Sandra Mills's recipe book have all the flavors of the candy: a brown sugar crust, whole pecan halves, a bubbling butter caramel and swirls of melted chocolate.

The crust comes together fast in a food processor, and the chocolate melts right on top of the hot bars. Swirl it, don't spread it smooth.

Ingredients

Crust

  • 2 cups all purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1 cup pecan halves, not chopped

Caramel and chocolate

  • 2/3 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1 cup Nestle semisweet morsels

Instructions

  1. Crust. Preheat the oven to 350°F. Work the flour, brown sugar and butter together until mealy, in a food processor or with a beater. Pat firmly into the bottom of an ungreased 9 x 13-inch pan. Sprinkle the pecan halves evenly over the crust.
  2. Caramel. In a heavy 1-quart saucepan, combine the brown sugar and butter. Bring to a boil and cook over medium heat for 1/2 to 1 minute, stirring constantly.
  3. Bake. Pour the caramel over the pecans and crust. Bake at 350°F for 18 to 22 minutes, until the caramel is bubbly and the crust is light brown.
  4. Chocolate. Immediately sprinkle the chips over the top. Let stand 2 to 3 minutes, then swirl the chocolate; do not spread it smooth.
  5. Cut. Cool completely and cut into bars.

Tips

  • Cut with a sharp knife wiped clean between cuts for neat bars.

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