"Sturdy, dense, and stick-to-your-teeth chewy, one of these rich turtle bars will satisfy the most ravenous sweet tooth."
This home made holiday cookie bar is the perfect combination of caramel, chocolate & pecans - how could you go wrong?? Trust me, even your pickiest friends will love these!
Oatmeal Turtle Jumbles
Makes about 32 bars
Total Time: About 1 Hour
For the Base & Topping:
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
1 cup purchased caramels (about 24), halved
For the Filling:
3/4 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
2 TBSP unsweetened cocoa powder
1/2 cup chopped pecans
1 tsp vanilla extract
Makes about 32 bars
Total Time: About 1 Hour
For the Base & Topping:
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
1 cup purchased caramels (about 24), halved
For the Filling:
3/4 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
2 TBSP unsweetened cocoa powder
1/2 cup chopped pecans
1 tsp vanilla extract
Preheat oven to 350 degrees F; coat an 8 1/2 x 12-inch baking sheet with nonstick spray.
Cream butter and both sugars in a bowl with a mixer until light and fluffy. Add the egg and mix to blend, followed by the flour, baking soda, and salt; mix to incorporate.
Blend in oats with a pastry blender or wooden spoon. Crumble 2 cups of dough over the bottom of the prepared baking sheet. Press to cover base of the pan (don't push dough up the sides); set aside.
Add halved caramels to remaining dough, working them in with your fingers; set aside for the topping.
Melt chocolate chips, condensed milk, and cocoa powder together for the filling in a saucepan over medium heat. Cook until mixture is smooth, stirring constantly to prevent scorching. Off heat, stir in the pecans and vanilla.
Pour the filling over the dough in the pan and spread evenly. The layer will be fairly thin.
Crumble dough with caramel pieces evenly over the top of the chocolate. Bake bars for 30 minutes, or until chocolate is set and topping is firm. Cool bars completely before cutting.
Cream butter and both sugars in a bowl with a mixer until light and fluffy. Add the egg and mix to blend, followed by the flour, baking soda, and salt; mix to incorporate.
Blend in oats with a pastry blender or wooden spoon. Crumble 2 cups of dough over the bottom of the prepared baking sheet. Press to cover base of the pan (don't push dough up the sides); set aside.
Add halved caramels to remaining dough, working them in with your fingers; set aside for the topping.
Melt chocolate chips, condensed milk, and cocoa powder together for the filling in a saucepan over medium heat. Cook until mixture is smooth, stirring constantly to prevent scorching. Off heat, stir in the pecans and vanilla.
Pour the filling over the dough in the pan and spread evenly. The layer will be fairly thin.
Crumble dough with caramel pieces evenly over the top of the chocolate. Bake bars for 30 minutes, or until chocolate is set and topping is firm. Cool bars completely before cutting.
**You can freeze these bars up to 1 month.**
**Do not double the recipe. If you want to make twice the bars, make each recipe separately for them to come out correctly.**
**Do not double the recipe. If you want to make twice the bars, make each recipe separately for them to come out correctly.**
4 Comments:
sounds stickylishous to me! :p
AMAZING treats!!
I'm pretty sure I have everthing to make these!! Thank you!
These would be perfect in my home. Thanks.
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