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Holiday Pecan Oat Bars recipe

Festive cookie bars with an oat-laden crustand a pecan pie-like filling.

Recipe: Holiday Pecan OatBars

Oat Cookie Crust:1 1/2 cups quick or old fashioned oats
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons butter, meltedTopping:
1/2 cup butter
1/3 cup light corn syrup
3/4 cup plus 2 tablespoons firmly packed brown sugar
1/4 cup whipping cream or half-and-half
1 1/2 teaspoons vanilla extract
3 1/2 cups small pecan halves (about 12 ounces)

  • Heat oven to 350°F (175°C).
  • Combine all ingredients for crust, mixingwell. Press oat mixture in a greased 9 x 13-inch baking pan.
  • Bake crust 16 to 20 minutes, or untilgolden brown (center of crust should feel firm when lightly touched).Cool on wire rack while making filling.
  • Increase oven temperature to 375°F(190°C).
  • In heavy 3-quart saucepan over medium-lowheat, heat butter with corn syrup until butter is melted. Addsugar, stirring until sugar dissolves. Bring to a full boil.Boil 2 minutes without stirring. Remove from heat; stir in creamand vanilla. Stir in pecans. Pour over baked crust; using twoforks, spread evenly to edges.
  • Bake 20 to 25 minutes or until fillingis bubbly. Cool completely on wire rack.
  • Loosen bars from sides of pan with spatula.Invert onto cookie sheet; tap pan until bars release. Place cuttingboard on top of bars; turn right side up. Use large sharp knifeto cut into squares. Store tightly covered at room temperatureor freeze.

    Makes 48 bars.

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  • Comments

    1 Comment


    Using big flakes of coconut means these treats look more like an abstract art project than regular ol’ cookies. But you’ll be hooked the moment you taste the pure coconut flavor combined with the slightly-bitter cacao nibs in this recipe from Dolly Oatmeal . Ever tried baking a savory cookie? With all the sweets you’ll be indulging in this month, think of these fragrant bars from Cookie Kate as a delicious palate cleanser.

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