Turtle Oat Squares
Indulge in the sweet, buttery, and nutty goodness of Turtle Oat Squares, a decadent treat that's perfect for dessert or an afternoon pick-me-up. These layered bars combine a chewy oatmeal crust with a rich caramel and chocolate filling, enhanced by the crunch of chopped pecans. The recipe starts with a simple oat-based dough that doubles as both the base and crumbly topping, sandwiching a luscious layer of melted caramel candies and creamy chocolate chips. With just 15 minutes of prep and a sprinkle of optional kosher salt for a sophisticated sweet-and-salty flair, these squares are as easy to make as they are irresistible. Cut into 16 satisfying portions, Turtle Oat Squares are a guaranteed hit for family gatherings, potlucks, or gifting. Plus, they store beautifully for up to three days, making them a fantastic make-ahead dessert option!
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Recipe Information
Ingredients
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 0.75 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 0.5 cup pecans, roughly chopped
- 0.25 teaspoon kosher salt (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the oats, flour, and brown sugar.
Pour in the melted butter and vanilla extract, then stir until the mixture forms a crumbly but evenly moistened dough.
Press half of the oat mixture firmly and evenly into the bottom of the prepared pan to form the base layer. Reserve the other half for the topping.
Bake the base layer in the preheated oven for 10 minutes, then remove and let cool slightly.
While the base is baking, combine the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the caramel is fully melted and smooth.
Spread the melted caramel evenly over the baked base layer.
Sprinkle the chocolate chips and chopped pecans evenly over the caramel layer.
Crumble the remaining oat mixture over the top, pressing gently to adhere it to the filling beneath.
Bake in the oven for an additional 15-20 minutes, or until the topping is golden brown.
Remove from the oven and let cool completely in the pan. This will take about 1-2 hours.
Once cooled, use the parchment overhang to lift the square out of the pan. Cut into 16 equal squares.
Optional: Sprinkle a light dusting of kosher salt over the squares for a sweet and salty finish.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 26.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
