Go Back
+ servings
Turtle Cookie Bars
Print

Turtle Cookie Bars

Course Dessert
Cuisine American
Keyword turtle-cookie-bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Author Melissa Sperka

Ingredients

  • 1 1/2 cups pecan pieces plus 16 whole pecans, toasted
  • 1 11 oz bag Rolos unwrapped
  • 1 cup softened butter plus 2 Tbsp
  • 1 1/4 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 2 Tbsp heavy cream or half & half
  • 1 1/2 tsp vanilla
  • 2 large eggs
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray.
  • Place 1 1/2 cups of pecan pieces plus 16 whole pecans on a baking sheet and place into the oven.
  • Toast the nuts for 6-8 minutes then set aside to cool slightly while you prepare the batter.
  • Set aside 16 whole Rolos, and slice remaining in half.
  • Using an electric mixer cream together butter, brown sugar, granulated sugar, heavy cream and vanilla. Whip together for 2-3 minutes.
  • Add the eggs one at a time mixing well after each addition.
  • In a separate mixing bowl, sift together the flour, baking powder, baking soda and salt.
  • Lower the speed of the mixer. Add dry ingredients slowly beating well after each addition. Stop and scrape the sides of the bowl periodically.
  • After all of the dry ingredients have been added, increase the speed of the mixer, and beat for another 1-2 minutes. The batter will be thick.
  • Spread one half of dough on the bottom of the baking dish. Sprinkle with chopped pecans. Arrange chopped Rolos on top. 
  • Dollop the remaining batter over the top. Spread evenly.
  • Bake for 25 minutes. Place the remaining 16 Rolos evenly spaced on top. Return to oven for 2 minutes to allow the candy to soften and melt.
  • After softenned, remove from oven, and gently press each with whole pecan. 
  • Cool before cutting. Store leftovers  tightly covered at room temperature.