Caramel Oatmeal Pecan Bars Recipes

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

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.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-or 9-inch square pan.
• In medium bowl, stir softened butter and egg. Stir in cookie mix (dough will be stiff). Reserve 1/2 cup dough for topping. Press remaining dough into pan.
• Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, microwave caramels and milk uncovered on High 2 to 3 minutes or until cramels are completely melted, stirring every minute.
• Spread caramel mixture evenly over crust. Drop reserved cookie dough by teaspoonfuls over caramel mixture. Bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around edges of pan. Cool completely before cutting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
• In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
• Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

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.

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.