Who is baking this weekend? I’m planning my third round…yes, THIRD. I swear I have been living like Buddy the Elf since Thanksgiving and the amounts of sugar I have been consuming is crazy. It’s only once a year, right? I haven’t started to put syrup on my spaghetti, at least!
I’ve had this Turtle Shortbread Cookie Bar recipe in my binder for quite some time, but whenever I would try to make them, something was off. After 3 batches, I’ve finally perfected the recipe. Last Sunday I went to a Food Network/Comcast event and I won FIRST place for this recipe. Looks like someone’s getting an iPad for Christmas!
Each year, OXO hosts a blogger cookie swap where we raise money for Cookies for Kids’ Cancer. It’s such a great event to be a part of and we swap with THREE other people. Earlier this month I got a bunch of tasty treats in the mail–a huge reason why I’ve been in a cookie coma for the entire month. Be sure to sign up for updates if you’re interested for next year.
Now on to the tasty recipe. I will preface this by saying I’m NOT A BAKER and these cookie bars turn out every time now that I’ve perfected the recipe. Who knew making caramel is so simple?
- 1 1/4 cups butter, softened and divided
- 1 cup flour
- 1 cup uncooked old-fashioned oatmeal
- 1 1/2 cups packed brown sugar, divided
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
- Preheat oven to 350.
- In a large bowl (or mixer), add 1/2 cup butter and mix at medium speed for 2 minutes, until fluffy.
- Add flour, oats, 3/4 cup brown sugar, cinnamon and salt. Mix at low speed until crumbs forms.
- Spray a 9×13 inch pan with cooking spray, press shortbread mixture to bottom. Set aside.
- In a medium saucepan, heat remaining butter and brown sugar over medium-high heat, stirring consistently until butter melts and sugar dissolves. Bring to a boil.
- Once boiling, cook for 1 minute without stirring. Remove from heat and add pecans.
- Pour mixture over shortbread cookie batter. Bake 20-22 minutes, until caramel bubbles.
- Meanwhile, in a chopper, add chips. Pulse until in coarse chunks.
- Remove cookie bars from oven. Sprinkle with chocolate chips and bake for 4-5 minutes to melt.
- Allow to cool before cutting into 2 inch squares.
- Store in an air-tight container for up to 1 week.
If you’re looking for more cookie inspiration, I’ve shared two other great recipes this season:
- Gingerbread Biscotti
- Cookie Butter Balls
- BONUS: Slow-Cooker Hazelnut Hot Chocolate (to DIE for!)
What are YOU baking this year? Do you do any cookie swaps?
Liz @ Yes/No Films says
Did you win an iPad at the Comcast/Xfinity event?! That’s awesome!
Those look really good. I just made no-bake chocolate haystack cookies for a Yelp event, and am going to attempt some magic bars for next week’s Xmas dinner.