The Pioneer Woman Tasty Kitchen
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Oatmeal Turtle Bars

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Level: Easy

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Description

Oatmeal Turtle Bars. Chewy oatmeal crust topped with gooey caramel, nuts and then a layer of chocolate!

Ingredients

  • FOR THE CHEWY OATMEAL CRUST:
  • 1 cup Flour
  • 1 cup Quick Oats
  • ½ cups Brown Sugar
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sea Salt
  • ¾ cups Butter, Softened
  • FOR THE CARAMEL LAYER:
  • 1 cup Heavy Cream
  • 4 Tablespoons Butter
  • ¾ teaspoons Sea Salt
  • 1 teaspoon Vanilla
  • 1-½ cup Granulated Sugar
  • ¼ cups Corn Syrup
  • ¼ cups Water
  • 1-¼ cup Chopped Pecans
  • FOR THE CHOCOLATE LAYER:
  • ½ cups Heavy Cream
  • 2 cups Semi-sweet (or Dark!) Chocolate Chips
  • 1 pinch Sea Salt
  • Additional Butter For Greasing Pan And Parchment Paper

Preparation

For the crust:

Preheat oven to 350 F. Grease a 9″x 13″ pan with butter, line with parchment paper (if you have the two ends of the paper hanging over the edge of the pan, you can use the paper as a handle to remove the bars when done) and butter parchment paper.

Combine all ingredients for the oatmeal crust in a large mixing bowl. Mix on medium speed until thoroughly combined. Press oatmeal crust evenly into the bottom of the pan.

Bake for 12-15 minutes or until light brown.

For the caramel layer:
In a small saucepan combine cream, butter, sea salt and vanilla. Heat over medium heat until butter is melted then remove from heat.

Meanwhile in a large saucepan combine sugar, corn syrup and water. Attach a candy thermometer to the side of the saucepan and bring to a boil over medium-high heat and continue to cook until sugar becomes caramel color. Do not stir the mixture. If you need to, swirl the pan gently as needed to evenly heat the mixture.

Once sugar becomes a caramel color slowly stir in the warmed cream mixture, being careful not to add it too fast as mixture might boil over.

Continue to boil until caramel reaches 248 F on candy thermometer, about 8 minutes.

Spread caramel evenly over oatmeal crust and top with chopped pecans. Allow to cool for 30 minutes.

For the chocolate layer:
Heat cream in a saucepan over medium heat just until hot. Do not boil. Remove cream from heat and add chocolate and sea salt. Stir until chocolate is melted.

Spread chocolate evenly over caramel and pecans.

Allow to sit at room temperature for 2-4 hours or until chocolate is set.

Remove from pan and cut into bars. Store in an airtight container at room temperature or store in the refrigerator and remove 1 hour before serving so caramel can soften.

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