Oatmeal Turtle Jumbles

Can you say stick-to-your-teeth? No, you can't. Not if you've just taken a bite of one of these super dense, rich, nearly candy bars. And hey, they've got oats, so they're healthy!

Base and topping:
1 1/2 sticks unsalted butter, softened (3/4 cup)
3/4 cup sugar
3/4 cu packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
1 cup purchased caramels (about 24), halved

Filling:
3/4 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
2 T unsweetened cocoa powder
1/2 cup chopped pecans
1 tsp vanilla extract

1. Preheat oven to 350. Coat an 8 1/2 x 12 inch baking sheet with nonstick cooking spray. Cream butter and both sugars in a bowl with a mixer until light and fluffy. Add the egg and mix to blend, followed by the flour, baking soda, and salt; mix to incorporate.

2. Blend in oats with a pastry blender or wooden spoon. Crumble 2 cups of dough over bottom of the prepared baking sheet. Press to cover base of the pan (don't push dough up sides); set aside.

3. Add halved caramels to remaining dough, working them in with your fingers; set aside for the topping.

4. Melt chocolate chips, condensed milk, and cocoa powder together for the filling in a saucepan over medium heat. Cook until mixture is smooth, stirring constantly to prevent scorching. Off heat, stir in the pecans and vanilla.

5. Pour the filling over the dough in the pan and spread evenly. The layer will be fairly thin. Crumble dough with caramel pieces evenly over the top of the chocolate. Bake bars for 30 minutes or until chocolate is set and topping is firm. Cool bars completely before cutting.

Recipe from Cuisine at Home Holiday Cookies