bars · Cookies

Caramel Pecan Turtle Bars

Boy, oh boy, are you going to love this recipe. This is one of my all-time favorite treats. I rarely make it because it is one of those desserts that I can’t stay out of, and I’m pretty sure I can eat an entire 9×13 pan by myself.

This recipe was given to me by Heather Wright. I don’t remember when I had these bars of hers, but I remember that she as a single woman who loved the little children at church. Every Sunday she came ready to teach the little primary-aged children about Jesus. She always had a fun activity or treat for them. And she loved my daughter.

Maybe she had sent home those bars with my daughter one Sunday, or maybe I ate them at a church pot-luck. I’m not sure, but I’m so grateful I asked for the recipe.

Just a heads up. These are not healthy at all. Don’t try to make them healthy. Just ignore the amount of butter and enjoy every single bite. It’s worth it. I promise.

Caramel Pecan Turtle Bars

For the Crust (divided)

  • 1 1/2 cups of old-fashioned oats
  • 1 1/2 cups of all-purpose flour
  • 18 TBS butter melted
  • 1 cup plus 2 TBS brown sugar
  • 1 1/2 tsp baking soda

For the Filling

  • 32 caramel squares, unwrapped
  • 3 TBS butter
  • 3 TBS milk
  • 1 16 oz. bag of milk chocolate chips
  • 1 cup chopped pecans

Preheat the oven to 350 and grease a 9X13 pan. In a mixing bowl, combine the oats, flour, butter, brown sugar, and baking soda. Place 2/3 of the oat mixture in the greased pan and press into the pan to cover the bottom. Bake the bottom crust for 15 minutes or until lightly golden on top. Set remaining oat mixture aside.

For the filling, place the caramel squares, milk, and butter in a microwave safe bowl and warm up in 30 second increments. Take out and stir every 30 seconds and stir. Repeat until the mixture is completely melted and combined.

Once the crust is baked, put the caramel mixture on top, sprinkle on top pecans, and chocolate chips. Then drop the remaining 1/3 oat mixture throughout the top. There will not be enough to cover the entire pan, so distribute evenly. Bake for 20 more minutes.

Cool completely or refrigerate before cutting into. They are soft, so I prefer to cut them right after being pulled out of the fridge. Can be stored at room temperature or in the refrigerator.

Tip: If you aren’t able to find the individually wrapped caramels, you can use the caramel bits (little balls). You can sub 1 cup for the 32 caramels.

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