This recipe has everything – mystery, intrigue, romance, and chocolate and caramel. What’s not to love? I have been logging away recipes from Peabody for ages, and until now haven’t had the opportunity to make any of them. Fortunately there was the alignment of ingredients in the cupboard (for the most part) with Baking Gals coming up for the month.
One recipe I had tucked away for a special occasion was this one forOatmeal Turtle Jumbles. They have a little of everything, how could I resist?
They came out great, taste wise, but the one thing I was missing was normal caramels; I only had weird, small, round, “easy melt” ones. I’ll definitely have to make these bars again because I feel that regular caramels would have made a difference, at least aesthetically. (Check out Peabody’s final product picture and tell me I’m wrong!)
So if you like mystery, intrigue, romance (and chocolate, caramel, pecans, and oatmeal) you should definitely make these ASAP.
OATMEAL TURTLE JUMBLES – makes 24 bars
for the cookie:
- 6 oz unsalted butter, room temp
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, firmly packed
- 1 egg
- 1+3/4 cups AP flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 cups quick-cooking oats
- 1 cup caramels, halved
for the filling:
- 3/4 cup milk chocolate chips (I think I only had semisweet)
- 2/3 cup sweetened condensed milk
- 2 Tbsp unsweetened cocoa powder
- 1/2 cup pecans
- 1 tsp vanilla
Start off by preheating your oven to 350ºF and greasing/flouring a 9×13″ pan.
Cream together your butter and sugars until they’re light and fluffy.
Then add in the egg and mix until blended. Follow up with the flour, baking soda, and salt. Mix until it’s all incorporated, then add in the oats and stir until they’re combined.
Crumble two (2) cups of the dough over the bottom of your prepared pan, and press down so it covers the base. Don’t push the dough up the sides!
Add your caramels to the remaining dough. This is where I ran into the problem – I only had little caramel balls and not the full chunks, so I’ll refer you again to Peabody’s post to see what they should look like. Anyway, work the caramel into the rest of the dough. This will be your topping.
Now, start on your filling. Melt the chocolate, condensed milk, and cocoa powder in a pan over medium-low heat. Cook until it’s smooth, and stir continually so it doesn’t burn. When it’s ready, remove from heat and stir in the vanilla and pecans.
Pour the filling over the prepared dough in the pan; this layer will be pretty thin.
Crumble the remainder of the dough, with the caramel, evenly over the filling. I had a problem with this because my caramels, again, weren’t the right ones. I ended up pressing the dough over the top to keep everything in place.
Bake for 30 minutes, or until chocolate is set and topping is firm and slightly golden. Wait until completely cool before cutting. I found a serrated knife useful for this.