Turtle Bars Supreme

Looking for a delicious dessert using Betty Crocker® double chocolate chunk cookie mix? Then check out these layered cocoa bars topped with crunchy pecans.
Photo by Helen (#1) C.
Adapted from bettycrocker.com

PREP TIME

20

minutes

TOTAL TIME

225

minutes

SERVINGS

36

servings

PREP TIME

20

minutes

TOTAL TIME

225

minutes

SERVINGS

36

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    teaspoon instant espresso coffee granules or instant coffee granules

  • 2

    tablespoons hot water

  • 1

    pouch (1 pound 1.5 ounce) double chocolate chunk cookie mix

  • 1/4

    cup vegetable oil

  • 1

    egg

  • 1

    package (8 ounce) cream cheese, softened

  • 3

    cups powdered sugar

  • 1/2

    cup unsweetened baking cocoa

  • 2

    eggs

  • 2

    rolls (1.7 ounces each) milk chocolate covered caramels, cut into fourths

  • 1

    cup pecans, chopped

  • 1/4

    cup caramel topping

  • 1/4

    cup pecans, chopped

Directions

Heat oven to 350°. Spray bottom and sides of 13x9 inch pan with cooking spray. In small bowl, stir coffee granules and water until dissolved, set aside. In large bowl, stir cookie mix, oil, egg and dissolved coffee until soft dough forms. Press in bottom of pan. Bake 10 minutes; cool 15 minutes. In medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder and eggs until smooth; fold in caramels and pecans. Gently spread over cookie base. Bake 30 to 35 minutes, or until set. Cool 30 minutes. Drizzle caramel topping over bars; sprinkle with pecans. Refrigerate 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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