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 ½ cups of old-fashioned oats
- 1 ½ cups of all-purpose flour
- 18 TBS butter melted
- 1 cup plus 2 TBS brown sugar
- 1 ½ tsp baking soda
For the Filling
- 32 caramel squares, unwrapped
- 3 TBS butter
- 3 TBS milk
- 1 bag (16 oz.) 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. Set remaining oat mixture aside.
- Bake the bottom crust for 15 minutes or until lightly golden on top.
- 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, and then sprinkle the pecans and chocolate chips on top of that.
- Drop the remaining 1/3 of the 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.