Thursday, December 18, 2008

Turtle Bars


This dessert is a must-have for my family during the Christmas season. My grandmother found this recipe in a newspaper over twenty years ago, and every year since then we've feasted on these chocolaty, buttery, caramel bars of goodness. And as they are extremely rich (and extremely delicious...and a bit unhealthy), I can only bring myself to make them around the holidays...it is a time to splurge, after all.

Turtle Bars
Recipe by Kelly
Picture by Caroline

1 1/2 cups flour
1 1/2 cups quick oats
1/3 teaspoon salt
2/3 teaspoon baking soda
1 cup brown sugar
1 cup butter, melted
8 tbsp cream
50 caramels (or use 1 16 oz jar caramel topping in place of cream and caramels)*
6 oz semi-sweet chocolate chips
1/2 cup pecans or walnuts (optional)
  1. Preheat oven to 350 degrees F. Melt the caramel and cream together using a double boiler.
  2. Mix all remaining ingredients (except chocolate and nuts). Pat 1/2 the mixture into an ungreased 9 x 13 pan. Bake 10 minutes and remove from oven.
  3. Sprinkle chocolate chips and nuts (if using) over hot crust. Pour caramel on top. Sprinkle remaining dough over the caramel.
  4. Bake 15 more minutes. Let cool to room temperature and serve.
*I personally think that melting the caramels and cream makes a better tasting turtle. My husband, however, although noting a slight difference in the color of the caramel, thinks they taste about the same. You be the judge.

5 comments:

Kristi said...

yummmmmmmmmmmmmmmmm

these are the BEST! And i love that momma has to make like at least 3 different batches before xmas because they disappear so fast! hahaha

Matt and Kimbre said...

Can I put in a request for Fuzzy Wedgies or Pee Bee-Fee Bee's? (spelling?)

two little chefs said...

Fudgy wudgies and PBFBees coming up after Christmas.

Jessie said...

Now that the trail of Christmas treats has run dry, I feel like I can make these. I am suffering from treat withdrawal.

Brad said...

These are awesome. If you make it they will come...whoever they are.

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