Cappuccino Caramel Oat Bars
Instant coffee granules or freeze-dried coffee are not recommended for this recipe.
Fat-free caramel ice cream topping is not recommended for this recipe.
If ice cream topping is very thick, microwave on HIGH 10 to 20 seconds or until spreadable.
- 3 cups Quaker 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
- 1/2 pound (2 sticks) butter or margarine, softened
- 2 large eggs
- 1 tablespoon instant coffee powder or instant espresso coffee
- 2 teaspoons vanilla extract
- 3/4 cup spoonable caramel ice cream topping
- 2 tablespoons very hot milk
- 1 teaspoon instant coffee powder or instant espresso coffee
- 1 cup powdered sugar
- Heat oven to 350 degrees F. Lightly grease 15 x 10-inch jellyroll pan.
- In large bowl, combine oats, flour, 1 cup pecans, baking soda and salt; mix well. Set aside.
- In large bowl, beat sugar and butter with electric mixer until creamy.
- In small bowl, whisk eggs with coffee powder and vanilla extract until well blended.
- 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 inch from edges.
- Drop spoonsful of reserved dough over caramel topping; sprinkle with remaining 1/2 cup pecans.
- Bake for 20 to 25 minutes or until center feels firm when lightly touched. (Do not over-bake.) Cool completely in pan on wire rack.
- For glaze, combine milk and coffee powder in small bowl; stir until coffee powder dissolves.
- Add powdered sugar; stir until smooth.
- Drizzle over cookies in pan.
- Let stand 15 minutes to set glaze.
- Cut into bars or other shapes.
- Store tightly covered.
Yield: 48 cookies
Recipe and photo used with permission from: Quaker Oats