If you are looking for the perfect gooey, buttery, rich dessert, then look no further than these Caramel Pecan Oat Bars.
A friend of mine is moving this week, I really hate to see her go, but I guess her family deserves to live in the same state! So last night we had a little surprise farewell for her and as soon as I found out about the party, I knew I wanted to bake a dessert. It was a small group of friends who gathered to wish her goodbye and I brought these Caramel Pecan Oat Bars and despite the small group there were no leftovers.
I still keep wishing they could stay, we both had girls last year, so it makes me sad they won’t get to play any longer. Enough of the pity me talk, on to the dessert. This recipe is an adaptation of one I found in an old magazine, 100 Best Cookies by Better Homes and Gardens. I have tried quite a few of the recipes in this magazine, I have this problem with throwing out my cooking magazines, even after several years! I blame my mother and her endless stacks of magazines around the house when I was growing up – hi mom 🙂 These bars are gooey, buttery, rich little squares of decadence, grab a bowl of vanilla ice cream or a glass of milk and enjoy; happy baking!
Caramel Pecan Oat Bars
Yield 12 bars
- 1 1/2 c quick oats
- 1 c oat flour
- 3/4 c pecans, chopped
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 c butter, softened
- 1 c brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1/2 c caramel sauce, I used store bought
- Preheat your oven to 350º F and prepare an 8"x8" with cooking spray.
- In a large bowl combine the oats, flour, 1/2 pecans, baking soda and salt.
- In the bowl of your stand mixer cream the butter and sugar until fluffy, add the egg and vanilla and beat well.
- Slowly add the oat mixture and beat on low speed, reserve 1 c of the mixture for topping.
- Press the mixture into the 8"x8" pan, spread the caramel sauce evenly over the surface and crumble the remaining 1 c of mixture over the top.
- Bake for 15-18 minutes, until the edges are set.
- Remove from the oven and cool completely in the pan, slice and serve.
Recipe adapted from Cappuccino Caramel-Oat Bars from 100 Best Cookies by Better Homes and Gardens