Oatmeal Turtle Jumbles

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Buttery, brown sugar-oatmeal-whole wheat bottom, a gooey chocolate layer mixed with pecans in the middle and then more buttery, brown sugar goodness mixed with caramels on top. Does anymore need to be said?


  • 1 1/2 sticks butter, 3/4 cup
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 3/4 cup Hodgson Mill 50/50 Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick cooking oats
  • 1 cup caramels, about 25, halved
  • 3/4 cup semi-sweet chocolate chips
  • 2/3 cup sweetened condensed milk
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 cups pecans, chopped
  • 1 tsp vanilla


Preheat oven to 350˚ F. Line 13 x 9 inch pan with foil and spray with non-stick cooking spray.

Cream butter and both sugars in a bowl with a mixer. Add egg, followed by flour, baking soda, and salt. Mix to incorporate. Stir in oats. Crumble two cups of dough over bottom of pan and press to cover. Don’t go up the sides.

Melt chocolate chips, condensed milk and cocoa powder in a small saucepan until smooth. Remove from heat. Add pecans and vanilla. Spread over dough in the pan.

Add halved caramels to remaining dough. Stir together. Crumble evenly over the top of the chocolate. Bake for about 25 minutes, or until the topping is set and golden brown. Cool bars completely before cutting.

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