In the Oven: Heartland Turtle Bars

Posting date for this buttery dessert full of chocolate, caramel, oats and nuts is August 26th.

Heartland Turtle Bars
Baked Explorations: p. 99

FOR THE BAR TOPPING AND BASE

1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup firmly packed dark brown sugar
1 3/4 cups rolled oats
1 cup (2 sticks) unsalted butter, melted
1 cup toasted pecans, chopped into large pieces
1 1/2 cups chocolate chips

FOR THE CARAMEL FILLING

1/2 cup firmly packed light brown sugar
10 tablespoons ( 1 and 1/4 sticks) unsalted butter, cut into cubes
2 tablespoons heavy cream

MAKE THE BAR TOPPING AND BASE

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9-by-13-inch glass or light colored metal baking pan. Line the pan with parchment paper so that the paper overhangs the pan on two sides. Butter the parchment.
In a medium bowl, whisk together the flour, salt, and baking soda. Use your hands to rub in the brown sugar. Add the oats and stir until the ingredients are evenly combined. Make a well in the center of the dry ingredients, then pour in the melted butter and stir until the entire mixture is wet and combined.

Spread two-thirds of the mixture across the bottom of the prepared pan and bake for about 10 minutes. Remove the pan from the oven to cool (but leave the oven on). Sprinkle the pecans and chocolate chips across the cooled crust.

MAKE THE CARAMEL FILLING

In a medium saucepan over medium-high heat, melt the sugar and butter together. Bring the mixture to a boil and boil for 1 minute, stirring constantly (the caramel will begin to darken at this point). Remove the pan from the heat, stir in the cream, and pour the caramel directly over the chocolate pecan layer. Use an offset spatula to evenly distribute the caramel.

Sprinkle the remaining oatmeal mixture onto the caramel and bake for 10 to 12 minutes, or until the top is golden brown.

Let the bars cool in the pan for about 15 minutes, then place the pan in the refrigerator and chill for 1 hour to firm up.

Cut and serve.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.