These Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars with the distinct flavor of coffee throughout.
Course: Dessert, Snack
Author: Beth Cato
3cupsold fashioned oats
2 1/3cupsall-purpose flour
1 1/2cupchopped pecansdivided
1Tablespooninstant coffee crystals or espresso powder
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.