Tuesday, June 21, 2011

Oatmeal Turtle Jumbles

For the Base & Topping:
6 ounces unsalted butter, at room temperature
¾  cup granulated sugar
¾  cup light brown sugar, firmly packed
1 egg
1 ¾  cups all-purpose flour
½  tsp baking soda
½  tsp salt
1 ½  cups quick-cooking oats
1 cup purchased caramels halved ( might have added a few more  )
For the Filling:
¾ cup milk chocolate chips
2/3 cup sweetened condensed milk
2 TBSP unsweetened cocoa powder
1/2 cup pecans (it called for chopped but I left mine whole)
1 tsp vanilla extract
Preheat oven to 350 degrees F; coat an 8 ½  x 12-inch baking sheet with nonstick spray (I used a 9-x-13-inch pan, worked fine),
Cream butter and both sugars in a bowl with a mixer until light and fluffy, about 3 minutes.
Add the egg and mix to blend, followed by the flour, baking soda, and salt; mix to incorporate. Add in oats and mix on low speed until incorporated.
Crumble 2 cups of dough over the bottom of the prepared baking sheet. Press to cover base of the pan (don’t push dough up the sides); set aside.
Add halved caramels to remaining dough, working them in with your fingers; set aside for the topping.
Melt chocolate chips, condensed milk, and cocoa powder together for the filling in a saucepan over medium- low heat. Cook until mixture is smooth, stirring constantly to prevent scorching. Off heat, stir in the pecans and vanilla.
Pour the filling over the dough in the pan and spread evenly. The layer will be fairly thin.
Crumble dough with caramel pieces evenly over the top of the chocolate. Bake bars for 30 minutes, or until chocolate is set and topping is firm. Cool bars completely before cutting.