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Salted Caramel Turtle Triangles
Crispy on the bottom and impossibly gooey on top, these salted caramel chocolate turtle triangles deliver bakery-level indulgence with a clever shortcut. Starting with a packaged double chocolate chunk cookie mix means you'll skip the fussy measuring and get right to the good stuff. A rich stovetop caramel, enriched with heavy cream and balanced by coarse kosher salt, blankets the baked base before a final shower of crunchy pecans. They're deeply chocolatey and slice beautifully into neat wedges for sharing.
Equipment
- Oven
- Saucepan
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. In a medium bowl, combine the chocolate chunk cookie mix, 1/4 cup of melted butter, water, and the egg. Stir until a soft dough forms.
- 2Press the dough evenly across the bottom of the prepared pan and scatter 1/3 cup of the chopped pecans over the top. Bake for 11 to 15 minutes, until the center is set and the edges just begin to pull away from the pan sides. Set aside to cool slightly.
- 3While the base cools, melt 4 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 to prevent the sugar from scorching. Remove the pan from the heat and stir in the vanilla extract and 1/8 teaspoon of coarse kosher salt.
- 4Pour the smooth caramel mixture evenly over the baked cookie base and scatter the remaining 1/3 cup of pecans on top. Let the bars cool completely, then sprinkle the surface with an additional 1/2 teaspoon of coarse kosher salt.
- 5Slice the cooled slab into 4 rows by 6 rows to create squares, then cut each square diagonally to form 48 triangles.
Notes
- Storage: Keep the cut triangles in an airtight container in the refrigerator. Let them sit at room temperature briefly before eating for the best gooey texture.
- Gifting: If packing these for a cookie exchange or holiday gift, place sheets of parchment paper between each layer to prevent the caramel from sticking.
- Prep: Unwrapping 50 caramels takes a few minutes, so recruit a helper or do this step while the cookie base bakes.
- Swap: Using a store-bought double chocolate chunk cookie mix saves time, but you can substitute a homemade chocolate cookie dough base if you prefer.