Turtle Cake Bars
Indulge in a decadent dessert experience with these Turtle Cake Bars, a rich and gooey treat that layers all the classic turtle flavors into each bite. Featuring a base of German chocolate cake mix, these bars are elevated with a luscious filling of melted caramel, semi-sweet chocolate chips, and crunchy chopped pecans, creating the perfect balance of sweetness and texture. Topped with crumbled dough for a rustic finish, these easy-to-make bars bake to perfection in just 35 minutes. Perfect for parties, potlucks, or a cozy night in, Turtle Cake Bars are a crowd-pleasing dessert that combines indulgence with simplicity. Don't forget to use key ingredients like caramel bits and a touch of vanilla extract to get that irresistible flavor! Prepare ahead and enjoy these bars fresh or chilled—either way, they're an absolute delight.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 15.25 oz German chocolate cake mix
- 12 oz evaporated milk
- 2 cups caramel bits or unwrapped caramel candies
- 1.5 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 0.25 tsp salt
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C), and grease or line a 9x13-inch baking pan with parchment paper.
In a medium saucepan, melt the butter over low heat until fully melted. Remove from heat.
In a large mixing bowl, combine the German chocolate cake mix, 6 tablespoons of the evaporated milk, and the melted butter. Stir until a thick dough forms.
Press half of the dough evenly into the bottom of the prepared baking pan to form a base. Set the remaining dough aside for later.
Bake the base layer in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while preparing the filling.
In a small saucepan, combine the caramel bits (or unwrapped caramels) with the remaining evaporated milk (about 6 ounces). Heat over medium-low, stirring constantly, until the caramel is completely melted and smooth. Remove from heat and stir in the vanilla extract and salt.
Sprinkle the chocolate chips and chopped pecans evenly over the baked base layer. Pour the caramel mixture evenly over the top, spreading gently with a spatula if needed.
Crumble the remaining dough evenly over the caramel layer. Don’t worry about fully covering the top; some caramel can peek through.
Return the pan to the oven and bake for an additional 25 minutes or until the top layer is set and slightly crispy around the edges.
Remove the pan from the oven and allow the Turtle Cake Bars to cool completely in the pan. For faster cooling, place the pan in the refrigerator for about 1 hour.
Once cooled, slice into 16 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
