Shortbread Turtle Cookies
1 C plus 3 T unsalted butter, softened, divided
1 C all-purp flour
1 C uncooked old-fashioned oats
1-1/4 C packed brown sugar, divided
1 tsp ground cinnamon
1/4 tsp salt
1-1/2 C chopped pecans
4 oz white chocolate, finely chopped
6 oz bittersweet or semisweet chocolate, finely chopped
Preheat oven to 350 degrees.
Beat 1/2 C butter with electric mixer for 2 min or until light and fluffy. Add flour, oats, 3/4 C brown sugar, cinnamon and salt and mix on slow speed until coarse crumbs form. Pat firmly into bottom of ungreased 13x9 pan. Set aside.
Cook remaining butter and brown sugar in heavy saucepan over medium-high heat stirring constantly. Bring to a boil and cook 1 min without stirring. Remove from heat and stir in pecans; pour over crust.
Bake 18-22 min on center rack of oven until caramel begins to bubble. Sprinkle with both chocolates while still hot; swirl (do not spread) with knife after 45 sec to 1 min or when slightly softened. Cool completely in pan on wire rack before cutting into bars.