Brown Sugar Pecan Sticky Bars

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 cup old fashioned oats
• 1 1/4 cups packed light brown sugar
• 3/4 cup butter, softened slightly
• 1/8 teaspoon salt
• 1 large egg
• 1 1/4 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1 cup chopped pecans
• 3/4 cup shredded sweetened coconut
• 3/4 cup chopped pecans
• 1/4 cup unsalted butter, cut into chunks
• 2/3 cup packed light brown sugar
• 1 pinch salt
• 1/4 cup heavy cream (whipping)
• 2 1/2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350*.
• 2 generously grease 9x13 pan or coat with nonstick spray.
• 3 in a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. in a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- add the egg and vanilla and beat until well blended. fold in the pecans and coconut.
• 4 turn out mixture into the baking pan, spreading to the edges.
• 5 bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
• 6 transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
• 7 meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
• 8 bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
• 9 using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
• 10 return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
• 11 remove from the heat and stir in the vanilla.
• 12 immediately spread the topping evenly over the still warm crust.
• 13 let stand until completely cooled.
• 14 using a large sharp knife, cut the slab into 24 bars. before each cut, dip the knife into hot water and dry off.
• 15 store in an airtight container for up to 1 week or freeze for up to 1 month.
• 16 if freezing, leave the slab whole, then cut into bars, when partially thawed.