In a 10" skillet, toast the chopped pecans over medium heat until dark brown and fragrant. Allow to cool completely.
Preheat oven to 350°F. Grease a 9x13-inch pan.
Press cookie dough evenly into bottom of the prepared pan. Bake 15-20 minutes, until lightly browned and baked through.
In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 5 minutes, stirring constantly, until thickened.
Pour thickened caramel over the baked cookie crust and spread in an even layer. Let set for 5 minutes.
Sprinkle the chocolate chips and pecans over top of the caramel layer.
Refrigerate until cold, about 1-2 hours. Cut into bars.
Notes
Can’t find dulce de leche at the store? Make it yourself! Remove the labels from a can of sweetened condensed milk and submerge it in a pot of water. Bring the water to a boil and simmer for about 2-3 hours. Remove the can from the hot water and allow it to cool completely. Open and stir.
Toasting the pecans gives them extra crunch and flavor, so don’t skip this step!
Store turtle bars in an airtight container at room temperature for 3-4 days.
Individual portions can be wrapped, placed in a zippered bag, and frozen for up to 3 months.