Every so often I bake something that I can’t stop eating. These bars are one of them.
All I can do to describe them is list the components: chewy oatmeal cookie, maple caramel, toasted pecans, almond dark chocolate chunks, oatmeal cookie streusel.
The base and the streusel topping are the same. You mix everything up in one bowl.
Add in the butter and stir it together until pea sized shapes of dough form.
Since there is caramel and chocolate involved, I recommend lining the pan with parchment to make it easier to lift out. Its not very fun scraping the chewy bits of caramel off the pan.
Spread in the maple caramel, toasted pecans and chocolate chunks.
Crumble in the remaining dough, now known as the streusel topping.
This is around the point when I couldn’t stop eating the little bits of of oatmeal cookie that fell off during cutting.
I guess they look good.
Chocolate Pecan Oatmeal Cookie Bars
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup dark brown sugar
1 1/4 cup large flake rolled oats
1 cup dark chocolate chunks (mine had almonds in it)
1/2 cup pecans, chopped and toasted
1 cup maple caramel sauce (store bought caramel, dulce de leche, anything like that works)
- Preheat oven to 350 degrees fahrenheit. Line an 8 inch baking pan with butter and parchment paper. Set aside
- In a large bowl combine the flour, baking soda, salt, oats and brown sugar. Add in the melted butter and mix until pea shaped balls form.
- Press about 3/4 of the dough into the bottom of the prepared baking pan. Pour the caramel sauce over the cookie base, sprinkle the pecans and chocolate chunks. Sprinkle on the remaining cookie dough.
- Bake in the preheated oven for about 25-30 minutes or until golden brown.
- It must cool completely in order to have the caramel set up nicely.
Maple Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1/4 cup maple syrup
3 tbsp heavy cream
pinch of salt
- In a medium sized saucepan combine all of the ingredients
- Bring this to a boil for about 5 minutes, set aside.
Recipe adapted from Butter Baked Goods