STREAMING NOW: Pop Culture Baking Class

Salted Caramel Turtle Triangles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A highly rated Betty Crocker recipe with a box-mix base for ease. Chill time not included.”
48 bars

Ingredients Nutrition

  • Cookie Base
  • 1 Betty Crocker double chocolate chunk cookie mix (1 lb 1.5 oz box)
  • 14 cup butter, melted
  • 2 tablespoons water
  • 1 egg
  • 23 cup pecans, coarsely chopped, divided
  • Caramel Topping
  • 4 tablespoons butter
  • 1 (14 ounce) bag caramels, approximately 50 caramels
  • 14 cup heavy cream
  • 12 teaspoon vanilla
  • 18 teaspoon coarse kosher salt (for caramel)
  • 12 teaspoon coarse kosher salt (for top of bars sprinked just before serving)


  1. Heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
  2. In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan; sprinkle with 1/3 cup pecans.
  3. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
  4. In the meantime, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
  5. Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely.
  6. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a