An irresistible cookie bar filled with oats, caramel, and chocolate for the perfect Turtle Cookie Bars! Super easy to make!
Anything turtle is my favorite. Who can resist chocolate, caramel, and nuts? Not me! These Turtle Cookie Bars are totally irresistible. Not only that, they’re super easy to make, which is always my favorite.
Turtle Cookie Bars
I love to make them through the holidays, and add them to my Christmas treat plates. But I love them equally throughout the fall, when the weather starts to turn crisp. But let’s be honest…I make them and eat them all year round!
My kids are always happy when I have them ready for an after school snack, or tuck them in their lunch box for a special treat. I’ve also served them at parties, and taken them with me when I needed to bring something to a gathering or get together. They’re pretty much perfect any time!
The crumbly cookie bar is matched perfectly with the chocolate and caramel and literally melt in your mouth! They’re always a huge hit whenever I make them–and I have to hide a few if I want any at my house!
Turtle Cookie Bars
- 1 11 oz. package Kraft Caramels
- 4 tablespoons heavy cream
- 2 cups flour
- 2 cups oats
- 1 1/8 cups brown sugar
- 1 cup butter, melted
- 1/3 teaspoon salt
- 2/3 teaspoon baking soda
- 1 12 oz. package chocolate chips
- 1 cup chopped pecans
Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, oats, brown sugar, salt and soda. Add melted butter and mix well. Place 2/3 of this mixture into a 9×13 pan that's been sprayed with cooking spray. Bake for 10 minutes.
While the crust is baking, microwave the caramel bits (or unwrapped caramels) and heavy cream in a microwave safe bowl. Start with 30 seconds, stir, then continue in 15 second intervals stirring in between, until the caramels are completely melted and cream is incorporated.
When the crust is done, sprinkle the bag of chocolate chips on top, followed by the nuts, then the melted caramel. Add the remaining crust mixture evenly on top. Bake for 15 more minutes.
Cool, then cut into squares.