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A buttery oat shortbread cookie bar topped
with a luscious caramel layer, pecans and swirls of chocolate.
Buttery Oatmeal Turtle
Bars
- 1 cup butter, softened - divided use
2/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1 1/2 cup whole pecans
2 (4-ounce) bars sweet baking chocolate
- For caramel topping, combine 1/2 cup of
the butter and 2/3 cup brown sugar in heavy saucepan. Cook over
medium heat stirring constantly until entire surface of mixture
is boiling. Boil 1 minute. Remove from heat. Add vanilla. Set
aside.
- Combine flour, rolled oats, 3/4 cup brown
sugar and remaining 1/2 cup butter. Mix until well-blended. Pat
firmly into ungreased 13x9x2 inch baking pan. Sprinkle with pecans.
Pour caramel topping evenly over pecans and crust.
- Bake at 350°F (175°C) until caramel
is bubbly, about 15 to 18 minutes.
- Break chocolate into 1-inch chunks. Sprinkle
evenly over caramel layer. Bake 1 minute longer to allow chocolate
to melt.
- Swirl chocolate for a marbled effect.
Cool slightly, then chill to set chocolate. Cut into bars.
Makes 24 bars.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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