These Loaded Turtle Cookie Bars are a cross between a cookie bar and turtle candy. They’re a special treat for both chocolate and caramel lovers. They’re loaded with Rolo candies, chocolate and pecans all wrapped up in a buttery cookie batter.You can enjoy them with or without the ganache drizzle but, who would want to? They’re unapologetically rich and meant for sharing with the special people in your life.
Loaded Turtle Cookie Bars
If you’d like to serve these cookie bars while the filling is still gooey, I highly recommend you try them warm and freshly drizzled with ganache. Make these Loaded Turtle Cookie Bars for your next bake sale, a backyard cookout or for your holiday goodies. By the way, there’s no need to wait until the holidays, every baker knows you need to do a trial run ahead of time for snacking, I won’t tell if you won’t. These are the kind of cookie bars that kids of all ages love, and the chocolate drizzle gives them just the right amount of decadence.
Other Turtle Candy Inspired Dishes to Try
To me, baking sweets for family and friends is one of those small pleasures in life that brings with it big impact. When you share something you’ve made with other people, it really shows the love. Whether it’s teachers, babysitters that special associate at your local butcher or market, they’re certain to love these Chocolate Caramel Turtle Cupcakes from Taste of Lizzy and Chunky Turtle Ice Cream from Cravings of a Lunatic, too.
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Helpful Kitchen Items:
Loaded Turtle Cookie Bars
Servings: 24 squares
Ingredients
- 1 cup butter
- 2 cup packed light brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 12 oz packages Rolos unwrapped cut in half
- 1 cup chopped pecans toasted and cooled
- 1/2 cup milk chocolate chips
- 2 tsp vegetable shortening
Instructions
- Preheat the oven to 350°F. Liberally spritz a 13 x 9 inch metal baking pan with cooking spray. Set aside.
- In a heavy bottomed saucepan melt the butter. Add the brown sugar. Cook over medium stirring constantly until the sugar has dissolved. Remove from the heat and cool to warm.
- Beat the eggs into the warm mixture one at a time beating well after each. Add the vanilla.
- Sift together the flour, baking powder and salt.
- Gradually beat into the creamed butter-brown sugar mixture.
- Pour 1/2 of the batter into the pan. Top with 1/2 of the Rolo candies and 1/2 of the toasted pecan pieces.
- Pour the remaining batter on top. Roughly chop the remaining Rolo candies and sprinkle over the batter. Top with a sprinkle of pecans. [Reserve 2 Tbsp for garnishing]
- Bake for 40 minutes or until the top is golden and a toothpick shows moist batter crumbs. [The melted caramel will be gooey,]
- In a microwave safe bowl, melt together the chocolate chips and vegetable shortenng. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
- Drizzle over the warm bars and garnish with pecans.
Tried this recipe?Mention @melissassk or tag #melissassk!
Patty says
Could this be frozen ?
Melissa says
Sure, cool completely then wrap in freezer safe wrap.
Dalia says
Hi Melissa,
Can I substitute the Rolos with something else, like plain milk chocolate? Or is it the caramel inside that makes the difference?
I live in Germany and we do not have Rolos here 🙂
Thanks,
Dalia
Melissa says
HI Dalia, yes the caramel is what sets this apart. That said, you can adapt with another type of caramel candy or use all chocolate, the recipe will still work.
Kim Hebert says
Hi Melissa. These look fabulous. I am considering them putting these little babies in my Christmas goodie containers this year along with your butter pecan cookies. My question is do they hold up nicely? Are they firm enough to add to my containers? Thanks again for your wonderful recipes.
Melissa says
Hi Kim! Since your giving these as gifts why don’t you try baking them in regular or mini muffins tins? You could then put them into a festive cupcake liner and pop them right into a tin for gift giving. Depending on the size, adjust the baking time down, of course. Yes if COMPLETELY cooled they hold together beautifully.
Kim Hebert says
Thank you so much for the idea of the muffin tins. For sure doing them this year. Thanks again.
Reese OBrien says
Pinning this one! Rolos are my favorite candy so this should be a wonderful dessert for my upcoming office party!
Melissa says
How nice, lucky co-workers they have a baker in their midst. These bars are ooey and gooey make sure you butter the pan really well so you won’t lose a crumb. Happy baking!
Rebecca Franzen says
Melissa, how long did you cook the brown sugar and butter? I’m on my second attempt and my mixture does not look like your picture. Help please!
Melissa says
Hi Rebecca, over medium around 1-2 minutes. A heavy bottomed pot is a must for this mixture, and really the time can differ depending on how vigorously you allow the mixture to bubble. Think just until the sugar has dissolved, that’s all it needs.
Marsha Baker says
My oh my! I am ALL about chocolate & caramel….and Rolos! What a perfect recipe. Thanks a million for sharing it with us at Weekend Potluck. We sure are fond of you and the dishes you bring to our table. Pinning this one for sure.
Melissa says
Hi Marsha, I’m delighted you stopped by. Thanks!
JillB says
Melissa…..if I wanted to add oatmeal to this recipe how much would you suggest and would I need to increase anything else to keep it moist n gooey? This sounds delicious as is, but at this moment in time my mouth is watering and imagining some chewy oatmeal in it…..maybe it wouldn’t be a good combo??
Melissa says
Hmm, I haven’t ever added oatmeal to these bars. However, I do have an amazing recipe for oatmeal chocolate chip cookie bars that does include oatmeal.