| Duckie ® |
Cappucino Caramel Oat Bars
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Baked Goods/Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BARS
3 cups oats (quick or old-fashioned) -- uncooked
2 1/3 cups all-purpose flour
1 1/2 cups chopped pecans -- divided
1 teaspoon baking soda
1/4 teaspoon salt
2 cups firmly packed brown sugar
2 sticks butter -- softened
2 large eggs
1 tablespoon instant coffee or espresso powder -- not
freeze-dried
2 teaspoons vanilla
3/4 cup caramel ice cream topping -- not fat-free
GLAZE
2 tablespoons very hot milk
1 teaspoon instant coffee or espresso powder
1 cup confectioners' sugar
1. For bars: Heat oven to 350° . Lightly grease 15" by 10" jelly roll
pan or
baking sheet. Set aside. In large bowl, combine oats, flour 1 cup
pecans,
baking soda, and salt. Mix well. Set aside. In large bowl, beat brown
sugar
and butter with electric mixer until creamy. In small bowl, whisk eggs
with
coffee powder and vanilla until well-blended, then add to butter
mixture.
Continue beating until light and fluffy. Stir in oat mixture. Mix
well.
(Dough will be very thick.) Reserve 2 cups for topping. Set aside.
Using
lightly floured hands, press remaining oat mixture evenly onto bottom
of
pan. Spread caramel topping evenly over crust to within 1/4" of edges.
(If
it won't spread easily, microwave on high 10 to 20 seconds.) Drop
spoonfuls
of reserved dough over caramel topping and sprinkle with remaining 1/2
cup
pecans. Bake 20 to 25 minutes or until center feels firm when lightly
touched. Do not overbake. Cool completely in pan on wire rack.
2. For glaze: Combine milk and coffee powder in small bowl. Stir until
coffee powder dissolves. Add confectioners' sugar and stir until
smooth.
Drizzle over cookies in pan. Let stand 15 minutes to set glaze. Cut
into
bars or other shapes. Store tightly covered.
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