Hello Baking Buddies– This year for my birthday, my father-in-law wrapped up those hugs bags of walnuts and pecans from Costco for much appreciated birthday gift! I feel rich with all those nuts sitting in the cupboard, just waiting to be baked into something yummy.
So last week it was Chocolate Pecan Bars– and today I’m trying out these Caramel Pecan Oatmeal Bars. I’m heading over to my in-laws house for a little lunch in a bit, so I’ll take Stu a little plateful to show him how I’m putting his pecans to good use!
CARAMEL PECAN OATMEAL BARS
3/4 cup butter (1 1/2 stick), room temperature*
1 1/4 cup brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups oatmeal
1 1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup caramel sauce**
1 cup pecans, chopped
With an electric mixer, beat together the butter, brown sugar, eggs and vanilla until smooth. Then mix in the oatmeal flour, baking powder and salt.
Take 1 cup of the mixture out and set aside for the topping. With your fingers spread the rest of the oatmeal mixture into a 9″ x 13″ baking dish that has been sprayed with cooking spray to completely cover the bottom. Pop this into a 350 degree oven for just 12 minutes.
When the bottom layer comes out of the oven, drizzle on 1 cup of caramel sauce. Crumble up the one cup of oat mixture that you set aside into coarse crumbs over the top of the caramel. Sprinkle on the pecans.
Put the whole thing back into the 350 degree oven for 20 to 25 minutes until it’s lightly golden on top. Let the bars cool completely before cutting them into little squares.
*If you’re taking the butter from the fridge (like me), put it into the microwave for 10 seconds to soften it up.
**The recipe I worked from gave instructions for making your own caramel sauce from scratch, but I love Hershey’s caramel sauce and also saving a little time, so that’s what I used. But if you’re a caramel making whiz, you can stir up your own caramel!
The Thankful Heart 
Oh my, pecans and caramel! Thank you for sharing this recipe. Do you believe I could skip the cooking spray and bake it on a baking sheet or the extra fat is vital to the recipe?
I think you could be right! There is a whole lot of butter in the batter. But I’ve not tried it. Happy baking Constance!!
OMG. This looks amazing, Rhonda! ❤ Thank you for sharing. I love butter, caramel, pecans, and oats!
I hope your Labor Day was magnificent. Many blessings your way, my friend.
Hi Debbie– they taste like nutty oatmeal cookies. –not too sweet (except for the caramel!) take care…
It is hard for me to resist anything with pecans…especially something as good as these bars.
Hey Karen– Yep, I’m a pecan fan too! Anything with chocolate and nuts is pretty irresistible to me. Loved loved your Nantucket post!! never been there and it was amazing to see so many gorgeous homes! and blue skies and scenic spots. Fun post!
Mmmmmmm, those look decadent and delightful. I am sure you FIL loved them! – Kat
Hi Kat– they weren’t as sweet as they look– kind of like a simple oatmeal cookies taste with a little caramel thrown in. Your persimmon muffins look great– I’ve only eaten them raw– haven’t baked with them— yet! thanks Kat.
I have never tried anything like these, definitely a recipe i am saving.
Hi Marina! Fun to hear from you! Hope you like them.