Decadent Sweet and Chewy Turtle Bars (Printable)

Chewy oat bars layered with chocolate chips, pecans, and caramel. Golden crumb topping makes these irresistible squares perfect for any occasion.

# 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

# How to make it:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.
02 - Combine flour, oats, brown sugar, granulated sugar, melted butter, salt, and baking soda in a large mixing bowl. Mix until crumbly texture forms.
03 - Reserve 1 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of prepared pan to form the crust.
04 - Bake 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 the caramel layer.
09 - Return pan to oven and bake for 15–20 minutes until the topping is golden brown.
10 - Remove from oven and cool completely in the pan on a wire rack. Once cooled, cut into squares.

# Expert Suggestions:

01 -
  • Every bite delivers that perfect tension between chewy oats, melted chocolate, and silky caramel without being cloyingly sweet.
  • The buttery crumb topping crisps up just enough to add texture, so you're not biting into a flat candy bar.
  • They hold their shape when cut, making them easy to pack for potlucks or wrap up as gifts.
  • You can prep the crust and caramel layer in under twenty minutes, then let the oven do the work.
02 -
  • Do not skip the par-bake of the crust, it's the only thing standing between you and a soggy bottom layer.
  • Use a hot knife to cut the bars cleanly, run it under hot water, wipe it dry, then slice.
  • If your caramel sauce is too thick to pour, add an extra tablespoon of heavy cream and warm it gently.
  • Let the bars cool for at least 30 minutes before cutting, or the layers will slide apart and make a beautiful mess.
03 -
  • Toast your pecans in a dry skillet for three minutes before adding them, it deepens their flavor and makes the bars taste more complex.
  • Line your pan with parchment paper that overhangs the edges, then lift the whole block out before cutting for perfect, bakery-style bars.
  • If you want extra chocolate, melt another handful of chips and drizzle it over the cooled bars in a zigzag pattern.
  • Chill the bars in the fridge for 15 minutes before cutting if you want ultra-clean edges and no caramel ooze.
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