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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Like nothing you've ever loved before! A lightly buttery crust is complemented by rich and gooey caramel topping. Yield depends on how big you cut 'em and if making for kids, you can leave out the espresso Ingredients:
3 cups rolled oats |
2 1/3 cups all-purpose flour |
1 cup pecans, chopped |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter, softened |
2 cups brown sugar, packed |
2 eggs |
1 tablespoon instant coffee or 1 tablespoon espresso powder |
2 teaspoons vanilla |
3/4 cup caramel ice cream topping |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan.
2. In a large bowl mix oats, flour, 1 cup pecans, baking soda, and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined.
4. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.
5. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with 1/2 cup pecans.
6. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars.
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