Caramel Oatmeal Pecan Bars Recipes

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

CARAMEL-PECAN DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

OATMEAL PECAN BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumb mixture into a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until set., In a microwave-safe bowl, heat frosting for 30-45 seconds or until softened; stir well. Spread over crust. Sprinkle with chocolate chips and pecans. Top with reserved crumb mixture. , Bake for 14-18 minutes or until frosting is bubbly and top is golden brown. Cool completely on a wire rack; cut into squares.

SUZANNE'S CARAMEL OATMEAL BARS

Steps:

• Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
• Remove from oven and sprinkle on enough chocolate chips to cover.
• Then top with caramel mixture, then remaining oatmeal mixture.
• Bake another 15-18 minutes.
• Cool and cut.

OATMEAL CARAMEL BARS

Steps:

• To a saucepan over low heat, add the caramels and milk; cook and stir constantly, until caramels melt; set aside.
• In a mixing bowl, add flour, oats, brown sugar, soda, and salt; stir to combine.
• Add the egg and butter; stir until mixture is crumbly.
• Press half of the oatmeal mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• Sprinkle chocolate morsels and pecans evenly over the top; pour caramel mixture evenly on top.
• Sprinkle with remaining oatmeal mixture.
• Bake for 20-25 minutes.
• Let cool and cut into bars.
• Chill 8 hours.

SALTY CARAMEL AND PECAN OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
• Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.

CARAMEL PECAN OATMEAL BARS

Steps:

• Place pecans in a single layer in a 13 x 9 inch pan.
• Bake at 350F for 4 to 5 minutes or until toasted, stirring occasionally.
• Remove nuts from pan.
• Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Stir together cake mix and oats in a large bowl.
• Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened.
• Press half of oat mixture evenly onto bottom of prepared pan.
• Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan.
• Sprinkle with remaining oat mixture.
• Bake at 375F for 30 minutes or until top is golden brown.
• Microwave caramels and 1 Tablespoon water in a microwave safe bowl at HIGH 1 minute or until caramels are melted.
• Drizzle evenly over warm bars in pan.
• Let cool on wire rack 1 hour or until completely cool.
• Lift baked bars from pan using foil sides as handles.
• Place on cutting board and cut into 24 bars.