1 / 1
Salted Caramel Turtle Triangles
These salted caramel turtle triangles combine a rich chocolate base with a gooey caramel and pecan topping. Using a packaged double chocolate chunk cookie mix keeps the preparation fast and straightforward. The melted caramel layer gets a boost from heavy whipping cream and a generous pinch of coarse kosher salt to balance the sweetness. They are an excellent choice for holiday cookie tins or casual weekend baking. The finished bars slice easily into neat triangles for sharing.
Ingredients
- 1 pouch Betty Crocker double chocolate chunk cookie mix
- ¼ cup butter, melted
- 2 tablespoons water
- 1 egg
- ⅔ cup pecans, coarsely chopped
- 4 tablespoons butter
- 1 bag (14 oz) caramels (about 50 caramels)
- ¼ cup whipping cream
- ½ teaspoon vanilla
- ⅛ teaspoon coarse kosher salt, plus additional ½ teaspoon for top of bars
Instructions
- 1Preheat the oven to 350°F and coat a 13x9-inch baking pan with cooking spray. Combine the chocolate chunk cookie mix, one-quarter cup of melted butter, water, and the egg in a medium bowl, stirring until a soft dough comes together.
- 2Press the dough in an even layer across the bottom of the prepared pan and scatter one-third cup of the chopped pecans over the top. Bake for 11 to 15 minutes, until the center is set and the edges start pulling away from the pan sides, then set aside to cool.
- 3Melt four tablespoons of butter, the unwrapped caramels, and the whipping cream in a medium saucepan over medium-low heat. Stir the mixture frequently until completely smooth, then remove the pan from the heat and stir in the vanilla extract and one-eighth teaspoon of coarse kosher salt.
- 4Pour the smooth caramel mixture evenly over the baked cookie base and scatter the remaining one-third cup of pecans on top. Allow the bars to cool completely, then sprinkle the surface with an additional half teaspoon of coarse kosher salt just before serving.
- 5Slice the cooled slab into four rows by six rows to create squares, then cut each square diagonally to form triangles. Transfer the cut bars to the refrigerator for storage and let them sit at room temperature briefly before eating.
- 6Arrange the finished triangles in a decorative tin or storage container, placing sheets of parchment paper between each layer to prevent sticking.