Sweet Chewy Turtle Bars with Chocolate (Printable)

Golden oat crumble topped with chocolate chips, pecans, and creamy caramel swirls for chewy, indulgent squares.

# What You'll Need:

→ Crust & Topping

01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup packed brown sugar
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, melted
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon baking soda

→ Filling

08 - 1 cup semi-sweet chocolate chips
09 - 1 cup chopped pecans

→ Caramel Layer

10 - 1 cup caramel sauce
11 - 1/4 cup heavy cream

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.
02 - In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, melted butter, salt, and baking soda. Mix until crumbly texture forms.
03 - Reserve 1 cup of crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan to form crust base.
04 - Bake crust for 10 minutes until slightly golden.
05 - In a small saucepan over medium-low heat, combine caramel sauce and heavy cream. Stir constantly until smooth and well combined. Remove from heat.
06 - Remove crust from oven. Evenly sprinkle chocolate chips over warm crust, then sprinkle chopped pecans on top.
07 - Pour warm caramel sauce evenly over chocolate and pecans.
08 - Sprinkle reserved crumb mixture evenly over caramel layer.
09 - Return pan to oven and bake for 15 to 20 minutes until topping is golden brown.
10 - Remove from oven and cool completely in pan on wire rack. Once cooled, cut into squares.

# Expert Tips:

01 -
  • They taste like homemade turtles but come together in a single pan with no candy thermometer required.
  • The oat crumble on top stays crisp even after the caramel soaks into the layers below.
  • You can make them ahead and they actually get chewier and more flavorful after a day in the fridge.
  • They're fancy enough to bring to a potluck but forgiving enough that even a distracted baker can nail them.
02 -
  • Don't skip the parchment paper overhang, lifting the whole block out before cutting makes your life so much easier and your squares look bakery-perfect.
  • If your caramel sauce is too thick, it won't spread smoothly, so always add the cream and warm it gently until it flows like honey.
  • Let the bars cool completely or the layers will slide apart when you cut them, and you'll end up with a delicious mess instead of neat squares.
03 -
  • Toast your pecans in a dry skillet for a few minutes before adding them to intensify their flavor and make the bars taste even nuttier.
  • If you're making your own caramel, cook it until it's a deep amber color for a richer, less sugary taste that stands up to the chocolate.
  • Use parchment paper with enough overhang to lift the entire block out of the pan before slicing, your edges will be cleaner and you won't wrestle with a knife in a tight corner.
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