Butter Pecan Turtle Bars combine the crunch of toffee candy with cookies. Beautiful and delicious!

Butter Pecan Turtle Bars Recipe For The Win


These delicious Butter Pecan Turtle Bars are a cross between crunchy toffee candy and cookies. Using minimal simple ingredients, these little bites of deliciousness are so easy, they take less than 30 minutes to make. Let the kids help.

As one reviewer noted: “So Very Yummy! This recipe is a 5+. So rich and delicious. I did not have white chocolate chips so I substituted peanut butter chips. Made it taste like a candy bar. I also refrigerated the bars for 15 min to give the chocolate time to firm up making it easier to cut. This is a keeper!”

They are quite rich, so cut them smaller than you would standard cookie bars. Try substituting other favorite nuts, such as peanuts, cashews, macadamia nuts, walnuts, etc.

Butter Pecan Turtle Bars Recipe

2 cups all-purpose flour
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1/2 cup (8 Tablespoons or 1 stick) butter, at room temperature
1 cup coarsely chopped pecans

Top Layer:
6 Tablespoons (3/4 of a stick) butter
1/2 cup brown sugar, firmly packed
1/2 cup bittersweet chocolate chips (Ghiradelli® recommended)
1/2 cup white chocolate chips

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Place rack in the center of the oven.

In a large mixing bowl, beat flour, salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2 minutes, scraping sides of the bowl often. It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.

Top Layer: Combine 1/2 cup brown sugar and 6 tablespoons butter in a heavy 1-quart saucepan over medium heat. Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir. Remove from heat and pour evenly over pecans.

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Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer you bake, the harder they become.) Remove from oven. Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to let chocolate soften, then swirl chips with the tip of a sharp knife or toothpick to create a marbled effect.

Cool completely to room temperature. Cut into bars to serve.

Yield: 36 to 48 cookie bars, depending on cut size

Butter Pecan Turtle Bars Recipe Photo ©2018 Peggy Filippone

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