Oatmeal Turtle Bars Makes 24 bars Oat Base and Toppings 1½ cups oat flour ½ cup sucanat (or another raw brown sugar) ½ cup Krisda stevia baking formula (or 10-12 packets of stevia) 1¼ cups oats (I used old fashioned, but quick oats would work too) ½ cup butter, melted (or margarine like Earth Balance for non-dairy) ⅓ cup unsweetened applesauce (1 snack pack) ½ cup pecans, chopped ⅓ cup semisweet chocolate chips (check package for no milk products for dairy free) Caramel Filling: ½ cup sucanat (or another raw brown sugar) ½ cup butter (or margarine like Earth Balance for non-dairy) ¼ tsp cinnamon ¼ tsp vanilla (optional) 1 Tbsp unsweetened almond milk (or milk of choice) Preheat oven to 350 degrees. Mist a 9x9 or 9x13 pan with oil or cooking spray.  In a medium bowl, add together all the oat base ingredients (except for the pecans & chocolate chips). Stir until well blended. Press into your pan and bake for 12-15 minutes or until golden around the edges. Meanwhile, make caramel filling on stove.  In a medium pot, add together everything but the almond milk.  Bring it to a boil, immediately remove from heat and add the 1 Tbsp almond milk. When the oat crust is removed from the oven, place chopped pecans and chocolate chips on top.  Pour over caramel sauce and spread with spatula.  Return to oven for 10 minutes until it bubbles and looks like more of a crust. Allow to cool completely (I know, its hard).  Then cut into squares.  Store in fridge or freezer.