Ooey-Gooey Turtle Bars

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  • Level: Intermediate
  • Total: 4 hr 45 min
  • Prep: 20 min
  • Cook: 4 hr 25 min
  • Yield: 24 bars
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1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 bag (12 oz) semisweet chocolate chips (2 cups)

3 cups Fisher® Chef's Naturals® Chopped Pecans

1/2 cup LAND O LAKES® Butter

1/2 cup packed light brown sugar

1 jar (12.25 oz) caramel ice cream topping

1 cup graham cracker crumbs (16 squares)


  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
  2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
  3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
  4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.