This turtle bar recipe was passed on to me by a newfound acquaintance I encountered while traveling along the border of South Dakota and Iowa. She assured me that the bar came from the heartland—she dug up the recipe some time ago from one of those church cookbooks, which she found in Minnesota. These bars are wonderfully addictive snacks. I suppose the oatmeal in the crust is my favorite part, and it’s what sets this bar apart from other “turtle” offerings.
Spread two-thirds of the mixture across the bottom of the prepared pan and
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 quickly 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
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. The bars can be stored, tightly wrapped, in the refrigerator or at room temperature for up to 3 days.
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