Pin It This playful Chaos Cake Thanksgiving Turkey Disaster Bar recipe is my favorite way to transform post-holiday leftovers into a decadent dessert that everyone reaches for at family gatherings. Every square oozes with gooey caramel, chocolate, tangy cranberry, a hint of spice, and an irresistible sweet-and-salty crunch. Whether you nailed your turkey or burned the casserole, these bars will steal the show on any dessert table.
I first tossed these together during a house-full holiday when the fridge was bursting with leftovers. My nieces still talk about the bars with marshmallows and pumpkin and demand them at every big family feast.
Ingredients
- Unsalted butter: melted for a rich base and crisp edges use high quality butter for the best flavor
- Graham cracker crumbs: give the crust a toasty backbone choose fresh crumbs for crunch
- Granulated sugar: binds the crust and brings balanced sweetness
- All-purpose flour: lays the structure for the cookie layer use unbleached for best texture
- Baking powder: gives the cookie heft and rise
- Salt: boosts all the flavors do not skip
- Brown sugar: packs warmth into the cookie base choose dark for more molasses notes
- Large eggs: for richness and binding stick to fresh eggs for lift
- Vanilla extract: rounds everything out use real extract for depth
- Pecans or walnuts: add crunch and flavor toast for extra nuttiness
- Semi-sweet chocolate chips: for melt and intensity use good quality chips for a luxe finish
- Dried cranberries: deliver tartness and a chewy pop choose soft pliable berries
- Mini marshmallows: guarantee gooeyness in each bite fresh is best for full melt
- Sweet potato or pumpkin puree: for a creamy warmly spiced twist use pure unflavored puree
- Crumbled leftover turkey bacon: optional offers a playful sweet-savory combo use crispy for best results
- Ground cinnamon: adds comfort and holiday aroma choose fresh fragrant spice
- Caramel sauce: makes for a glorious sticky topping use homemade or a quality store-bought
- Flaky sea salt: for a sparkly salty crunch sprinkle generously for full effect
Instructions
- Prepare Your Pan:
- Line a 9 by 13 inch baking pan snugly with parchment paper so the bars lift out without sticking. This is key for clean slices.
- Build the Crust:
- In a medium bowl stir melted unsalted butter with graham cracker crumbs and granulated sugar until sandy and cohesive. Firmly press this mixture in an even layer across the bottom of your prepared pan to form the crunchy base.
- Mix Cookie Layer:
- In a fresh bowl blend all-purpose flour baking powder salt and brown sugar very well. Crack in the eggs and pour in vanilla extract then stir gently but thoroughly until no dry streaks remain and the batter is smooth and glossy.
- Add the Chaos:
- With a spatula gently fold pecans or walnuts chocolate chips dried cranberries mini marshmallows sweet potato or pumpkin puree optional turkey bacon if using and cinnamon into the cookie base. Take care not to overmix so you keep the mix-ins distinct and the batter fluffy.
- Spread the Layers:
- Evenly dollop and spread the lumpy cookie batter over the pressed graham crust making sure to get right to the edges so every bite has a full layer. Do not worry about perfection a rustic look is perfect here.
- Caramel Swirl Magic:
- Drizzle caramel sauce generously across the top of the uncooked cookie layer. Using a butter knife make lazy swirls to combine the caramel with the batter just a little. This creates pockets of gooeyness.
- Bake to Golden Perfection:
- Bake in the preheated oven for about 30 to 35 minutes watching closely from 25 minutes on. The bars are done when the top is deep golden and the center is set but a bit soft. Do not overbake for ultimate chew.
- Finishing Touch:
- Right from the oven sprinkle the hot bars with plenty of flaky sea salt for that classic sweet salty snap.
- Cool and Slice:
- Let the bars cool fully right in the pan so they set up for neat cutting. Once completely cool use the parchment handles to lift them out and slice cleanly into 16 squares.
Pin It My favorite touch is swirling in homemade caramel sauce it bubbles around the marshmallows and forms gooey pockets in every slice. Last year my nephew and I laughed till we cried trying to fit both marshmallows and candied pecans into one square. Making these truly feels like a team sport.
Storage Tips
Fully cool the bars before wrapping tightly with plastic or in an airtight container. They stay chewy and moist for up to four days at room temperature. For longer storage pop the bars in the freezer between layers of parchment and enjoy for up to two months. I always freeze half a batch so impromptu guests can taste the magic straight from the oven with a quick warm up.
Ingredient Substitutions
If you want to keep these vegetarian swap the turkey bacon for more toasted nuts or use crumbled candied pecans for extra crunch. Allergic to nuts Use sunflower seeds or simply leave them out. Both pumpkin and sweet potato puree work beautifully but mashed roasted squash or even applesauce can step in. If you are low on caramel sauce try a light swirl of maple syrup for a similarly sticky finish.
Serving Suggestions
Serve bars slightly warm with scoops of vanilla ice cream and maybe an extra drizzle of caramel for a showstopping finish. Or cut into bite-sized squares and pile onto a platter as part of a dessert buffet. They are also a welcome addition in lunchboxes or as an afternoon pick-me-up with coffee or spiced cider during the season.
Pin It Treat these bars as a sweet experiment and let everyone get in on the chaotic mix-ins. The flexibility and fun are half the joy.