Heartland Turtle Bars - Club Baked

It's Club Baked time and it's my turn to host!!   Our leader, Karen asked me to choose a recipe from the Cookies and Bars section of Baked Explorations.   Heartland Turtle Bars?   I've never lived anywhere else but the Heartland.  Check! The book says the original recipe for these came from a Minnesota church cookbook and my husband is from Minnesota. Check!  Heartland Turtle Bars it is!

The recipe calls for a 9 x 13 pan.  Not wanting to have quite that much dessert in the house, I cut the recipe in half and used a 9 x 9 pan.  These remind me of Magic Cookie bars, with a homemade caramel topping in place of the Sweetened Condensed Milk.  Although there are several steps and some cooling time in between steps, this is a relatively simple dessert to make.  These bars are delicious, rich in butter and chocolate.  Need I say more?

Heartland Turtle Bars

Servings: 24 bars

For the bar topping and base:

1 and 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 teaspoon baking soda

1 cup firmly packed dark brown sugar

1 and 3/4 cups rolled oats

1 cup (2 sticks) unsalted butter, melted

1 cup toasted pecans, chopped into large pieces

1 and 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

Directions: 

1. For the bar topping and base: Preheat the oven to 350 degrees.

2. Butter the sides and bottom of a 9-by-13-inch glass or light colored metal baking pan.

3. Line the pan with parchment paper so that the paper overhangs the pan on two sides.

4. Butter the parchment.

5. In a medium bowl, whisk together the flour, salt, and baking soda.

6. Use your hands to rub in the brown sugar.

7. Add the oats and stir until the ingredients are evenly combined.

8. 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.

9. Spread two-thirds of the mixture across the bottom of the prepared pan and bake for about 10

minutes.

10. Remove the pan from the oven to cool (but leave the oven on).

11. Sprinkle the pecans and chocolate chips across the cooled crust.

12. For the caramel filling: In a medium saucepan over medium-high heat, melt the sugar and

butter together.

13. Bring the mixture to a boil and boil for 1 minute, stirring constantly (the caramel will begin

to darken at this point).

14. Remove the pan from the heat, stir in the cream, and pour the caramel directly over the

chocolate pecan layer.

15. Use an offset spatula to evenly distribute the caramel.

16. Sprinkle the remaining oatmeal mixture onto the caramel and bake for 10 to 12 minutes, or

until the top is golden brown.

17. 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.

18. Cut and serve.

You can find the links to the other Club Baked members Heartland Turtle Bars here.  Next up for Club Baked, Burnt Sugar Bundt Cake with Caramel Rum Frosting.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday.  

Chocolate Chip and Oreo Brownie Bars

We’ve all heard the expression a day late and a dollar short! Seems that applies to my post today. If I had been on the ball, I’d have posted this on Tuesday, Oreo’s actual 100th birthday. I didn’t realize it was the century mark for everyone’s favorite cookie until after I’d already posted the Baked Chicken recipe on Tuesday. How do you eat your oreo's? Are you a dunker or do you twist them apart and eat the middle?

When I saw this recipe, I knew it was a must try! As I read through the recipe, I couldn't help but notice this is really three desserts in one. This is truly one of those recipes that’s causing our society to be overweight and unhealthy. So what did I do but bookmark it and then a few weeks later, make it. I did only eat one small piece. I sent the rest to work with my husband so he could share this treat for “food day”. For what it’s worth, I did omit the caramel layer, which I am guessing reduced the calories from 2 zillion to maybe just a zillion and a half. If you’re okay with calorie laden, unhealthy desserts, give this one a try. It’s decadent and delicious.




Chocolate Chip Cookie 'n Oreo Brownie Bars
Recipe Courtesy of A Bountiful Kitchen

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box) Or homemade.
Dulce de leche or caramel topping

Preheat the oven to 350 and line a 9X13 pan with parchment paper
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
Cut into squares and serve.

I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.