Turtle Oat Squares Recipes

Steps:

• Melt butter with vanilla in large saucepan.
• Add rolled oats, 2 cups flour, brown sugar, baking soda and salt. Stir well. Press 2/3 in ungreased 9 x 13 inch pan.
• Sprinkle with chocolate chips.
• Stir butterscotch sauce and 1/4 cup flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture.
• Bake in 350°F oven for about 25 minutes until golden brown. Cool. Cuts into 54 squares.
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Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
• Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
• Add the flour mixture and mix until smooth.
• Press the flour mixture evenly and firmly into the prepared baking pan.
• Sprinkle the pecans evenly oven the flour mixture in the pan.
• Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
• Stir constantly while boiling for about 1 minute.
• Spread the boiling mixture evenly over the pecans.
• Bake for about 20 minutes.
• Cool.
• Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
• Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
• Chill for 15 minutes until the chocolate sets and then remove from fridge.
• When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

Steps:

• Beat the butter and sugar until fluffy, and then beat in the flour and oats.
• Press the mixture into an 8" square tin, and bake at Gas mark 4 for 25 minutes until golden. Allow to cool.
• For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
• Pour over the biscuit base and leave to set.
• Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions. If you do it when completely set, the chocolate shatters.

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.