Chocolate & Caramel make the perfect pair.
When you add a Buttery Crumb Crust and Pecans,
these bars become . . . over the top dangerous!
You should come just a bit closer.
When my four girls were still living at home, I made these delicious Turtle Bars quite often. Now that they have all flown the coop, I just don’t dare! When the hubbie doesn’t care much for chocolate, It’s much, much too risky. My will-power hides it’s tail, & these delicious bars . . . somehow attach to my hips!
For this reason . . . I ate one little one, and took the rest to my neighbors.
Thank Goodness for neighbors!
If you have neighbors who would love Turtle Bars . . . whip some up . . . and give them away.
1 1/2 CUPS FLOUR
1 1/2 CUPS QUICK OATMEAL
1/4 TSP. SALT
1/2 TSP SODA
1 CUP BROWN SUGAR
1 CUP BUTTER OR MARG. MELTED
1 PKG. 8 OZ. CHOCOLATE CHIPS
1 JAR 12-oz. CARAMEL SYRUP
1 CUP CHOPPED PECANS, ALMONDS or other – optional
Notes: Line your glass 9×13 ” pan with parchment paper, to make the bars easy to remove and even easier to cut.
(If you’re not using parchment paper) When they first come out of the oven, take a knife around the sides of your pan, then they will be much easier to cut and remove.
Combine 1st – 6 ingredients until well blended. Press half of the mixture in a 9×13″ pan. Bake at 350 degrees for 10 minutes. Spread over the crust; chocolate chips & nuts. Drizzle the caramel syrup over the top. Sprinkle with the other half of crumb mixture. Bake 15 to minutes more, or until golden brown.