Turtle Dream Bars 


4 tablespoons butter, melted

20 chocolate sandwich cookies with cream filling

1 (3.9-ounce) package of instant chocolate pudding

1 1/2 cups milk

1 (6-ounce) container cream cheese, room temperature

1/2 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 (8-ounce) container of stabilized whipped cream, divided

1 cup pecans, chopped, divided

1/3 cup plus 2 tablespoons caramel sauce, divided

chocolate sauce, to taste, for drizzling


Step 1 –

Line an 8×8-inch baking dish with parchment paper.

Step 2 –

Melt the butter in a medium microwave-safe bowl.

Step 3 –

Place the chocolate sandwich cookies with cream into a blender, food processor, or resealable plastic bag to crush into fine crumbs.

Step 4 –

Add the cookie crumbs to the butter and mix well.

Step 5 –

Place the cookie mixture into the prepared pan.

Step 6 –

Use a spatula to spread the cookie mixture to the sides and pat it down to ensure it is even.

Step 7 –

Place the pan in the freezer to set for at least 30 minutes and up to overnight.

Step 8 –

In a medium bowl, mix the instant chocolate pudding with 1 1/2 cups of milk. Do not use the full 2 cups of milk called for on the package directions (this will prevent the pudding from becoming runny).

Step 9 –

Place the pudding into the fridge to set for about 1 hour.

Step 10 –

In a mixing bowl, beat the cream cheese with a hand mixer until it is smooth.

Step 11 –

Scrape down the sides of the bowl with a spatula and add the confectioners’ sugar and the vanilla extract.

Step 12 –

Beat the cream cheese mix again until it is thoroughly combined.

Step 13 –

With a spatula, add 1 1/2 cups stabilized whipped cream to the cream cheese mixture and mix well.

Step 14 –

Remove the cookie crumb crust from the freezer.

Step 15 –

Place dollops of the cream cheese filling on the crust.

Step 16 –

Using an offset spatula, spread the cream cheese filling evenly to all sides of the pan.

Step 17 –

Place dollops of the chocolate pudding on top of the cream cheese filling, gently spreading it to the edges of the pan.

Step 18 –

Drizzle 1/3 cup caramel sauce all over the pudding.

Step 19 –

Sprinkle 3/4 cup of the pecan pieces over the caramel sauce.

Step 20 –

Place dollops of the remaining stabilized whipped cream on top of the caramel.

Step 21 –

Cover the bars with a lid or plastic wrap and freeze for a minimum of 2 hours and up to overnight. After freezing, it’s not unusual for the caramel sauce to be runny.

Step 22 –

Transfer the bars from the pan by lifting up the sides of the parchment paper.

Step 23 –

Drizzle the bars with the remaining caramel sauce and chocolate sauce.

Step 24 –

Sprinkle the bars with the remaining pecan pieces.

Step 25 –

Slice into bars and serve.

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