Sweet and Chewy Turtle Bars (Print View)

Buttery bars layered with chocolate, caramel, and pecans. Golden crumb topping creates irresistible chewy squares.

# What You'll Need:

→ Crust & Topping

01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup packed brown sugar
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, melted
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon baking soda

→ Filling

08 - 1 cup semi-sweet chocolate chips
09 - 1 cup chopped pecans

→ Caramel Layer

10 - 1 cup caramel sauce
11 - 1/4 cup heavy cream

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.
02 - In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, melted butter, salt, and baking soda. Mix until crumbly texture forms.
03 - Reserve 1 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of prepared pan to form crust base.
04 - Bake crust for 10 minutes until slightly golden.
05 - In a small saucepan over medium-low heat, combine caramel sauce and heavy cream. Stir constantly until smooth and well combined. Remove from heat.
06 - Remove crust from oven. Evenly sprinkle chocolate chips over warm crust, then layer chopped pecans on top.
07 - Pour warm caramel sauce evenly over chocolate and pecans.
08 - Sprinkle reserved crumb mixture evenly over caramel layer.
09 - Return pan to oven and bake for 15-20 minutes until topping is golden brown.
10 - Remove from oven and cool completely in pan on wire rack. Once cooled, cut into 16 equal squares.

# Expert Suggestions:

01 -
  • The buttery oat crust holds up beautifully under layers of gooey caramel and chocolate without turning soggy.
  • Each square delivers that nostalgic turtle candy flavor in a chewy, crumbly bar form thats easier to share.
  • You can prep the crust and caramel layer ahead, then assemble and bake when guests arrive.
02 -
  • Do not skip the prebake step for the crust, it creates a barrier that keeps the bottom layer from turning mushy under the caramel.
  • Let the caramel cool for a minute or two before pouring so it doesnt make the chocolate seize or the pecans slide around.
  • If you cut the bars too soon, the caramel will ooze out, wait until theyre fully cooled and set for clean slices.
03 -
  • Toast the pecans in a dry skillet for three minutes before adding them to intensify their flavor and bring out natural oils.
  • Use a bench scraper or offset spatula to press the crust evenly into the pan, your hands will warm the butter and make it sticky.
  • If the caramel is too thick to pour, whisk in an extra tablespoon of heavy cream over low heat until it loosens.
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