Bready or Not: Cappuccino-Caramel Oat Bars

Posted by on Apr 17, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars. That is reason enough to make them.

Bready or Not: Cappuccino-Caramel Oat Bars

These are simultaneously chewy (from the oats), crunchy (because pecans), and sweet (caramel).

Bready or Not: Cappuccino-Caramel Oat Bars

Oh yeah, then there’s the coffee flavor that is imbued throughout every bite. I don’t like drinking coffee, but espresso powder is sheer magic in baked goods.

Bready or Not: Cappuccino-Caramel Oat Bars

Needless to say, these bars are perfect paired with a cup or coffee or tea.

Bready or Not: Cappuccino-Caramel Oat Bars

Plus, if the number of bars seems excessive, the leftovers can be frozen. Just freeze and store them between waxed papers layers so you can easily thaw as many as you’d like at a time.

Bready or Not: Cappuccino-Caramel Oat Bars

Modified from 100 Best Cookies Magazine.

 

Bready or Not: Cappuccino-Caramel Oat Bars

Bready or Not: Cappuccino-Caramel Oat Bars

These Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars with the distinct flavor of coffee throughout.

  • 3 cups rolled (old fashioned) oats
  • 2 1/3 cups all-purpose flour
  • 1 1/2 cup chopped pecans, divided
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 Tablespoon instant coffee crystals or espresso powder
  • 2 teaspoons vanilla extract
  • 3/4 cup jarred caramel

Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.

In a medium bowl, stir together oats, flour, 1 cup of pecans, baking soda, and salt. Set aside.

In a big mixing bowl, beat the butter until creamy, then add brown sugar. Follow up with the eggs, coffee/espresso powder, and vanilla. Carefully stir in the dry ingredients; it looks like a lot, but it will fit in the pan! Reserve 2 cups of the dough for the topping.

Spread the bulk of the oat mixture in the pan. Using floured hands or waxed paper and a heavy glass, press down the mix to form a solid even crust. Spread the caramel topping over it, bringing it to within 1/4-inch of the edges. Dollop the reserved oat mixture over the top, along with the remaining 1/2 cup pecans.

Bake for 20 to 25 minutes, until the edges are set. Cool completely in pan before using the foil to lift it onto a cutting board to slice into bars. Store in sealed containers with parchment or waxed paper between the layers. Bars can also be frozen.

OM NOM NOM!

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