Shortbread Turtle Cookies

Shortbread Turtle Cookies

Minimal effort required to make an impressive dessert of crisp, all-butter Shortbread Rounds covered in caramel, sprinkled with pecans, and drizzled with chocolate. In partnership with Barefeet in the Kitchen.


Vanilla Bean Salted Caramel Sauce, room temperature

1/2 cup semi-sweet or dark chocolate chips

1 tablespoon coconut, canola, or vegetable oil

2 tablespoons chopped pecans (optional)


Spread the shortbread rounds across a large baking sheet or platter.

Combine the chocolate chips and oil in a small glass bowl or measuring cup. Heat in the microwave at 50% power for 90 seconds. Stir and heat an additional 30 seconds only if needed. Stir until smooth.

Pour 1 teaspoon of caramel over each shortbread round. Sprinkle with pecans. Drizzle with chocolate.

Refrigerate for 20 minutes, until the chocolate is firm.

The cookies will keep nicely in the refrigerator for 2-3 days. Store any remaining caramel sauce or chocolate sauce in airtight containers in the refrigerator.