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. Loaded with Rolo candies, chocolate and pecans all wrapped up in a buttery cookie batter. You can serve them without the ganache drizzle but, who would want to? They’re unapologetically rich and meant for sharing with the special people in your life.
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.
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Helpful Kitchen Items:
Loaded Turtle Cookie Bars
Prep Time20 mins
Cook Time40 mins
Cooling time2 hrs
Total Time1 hr
Servings: 24 squares
Ingredients
- 1 cup butter [2 sticks]
- 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 9 x 13-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!
JillB says
April 19, 2015 at 3:58 pmMelissa…..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
April 19, 2015 at 5:35 pmHmm, I haven’t ever added oatmeal to these bars. However, I do have an amazing recipe for cookie bars that does include oatmeal. https://www.melissassouthernstylekitchen.com/oatmeal-chocolate-chip-pecan-cookie-bars/
Marsha Baker says
April 27, 2015 at 8:45 pmMy 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
April 27, 2015 at 10:14 pmHi Marsha, I’m delighted you stopped by. Thanks!
Rebecca Franzen says
May 19, 2015 at 11:46 pmMelissa, 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
May 20, 2015 at 8:31 amHi 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.
Reese OBrien says
October 7, 2015 at 8:24 pmPinning this one! Rolos are my favorite candy so this should be a wonderful dessert for my upcoming office party!
Melissa says
October 7, 2015 at 9:24 pmHow 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!
Kim Hebert says
November 15, 2015 at 12:54 pmHi 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
November 15, 2015 at 1:41 pmHi 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
November 15, 2015 at 8:04 pmThank you so much for the idea of the muffin tins. For sure doing them this year. Thanks again.
Dalia says
August 16, 2018 at 9:39 amHi 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
August 16, 2018 at 10:30 amHI 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.