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Category: Recipes
Prep Time: Cook Time: Total Time:
Crust:
10 tablespoons unsalted butter, slightly softened
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1 cup old fashioned oats
2/3 cup butterscotch morsels (more if you want)
Filling:
1/2 cup chopped, toasted pecans
1/2 cup caramel ice cream topping
1 1/2 tablespoons flour
Preheat oven to 350. Line an 8 inch pan with parchment paper or Release foil. Alternatively, you may just spray the pan directly.
Cream the butter and brown sugar. Beat in the baking soda and salt, scraping sides of bowl. Add flour and stir until incorporated. Stir in oats. Do not add butterscotch morsels quite yet. Press half of oat mixture into bottom of pan and bake for 10 minutes. Let cool for 2-3 minutes. Sprinkle toasted pecans across crust. Stir together caramel topping and flour, then drizzle over pecans.
Crumble remaining oatmeal mixture with butterscotch chips. Sprinkle mixture over caramel and nuts. Bake for 18 minutes. Let cool on a wire rack for about 2 hours then chill for about an hour. Grasp foil and lift from pan, then cut into 16 squares.
Note: to toast a small amount of pecans, I recommend laying them on a piece of paper towel and toasting them in the microwave on high for about 2 ½ minutes. Cool completely before chopping. I use whole pecan halves and then chop them myself.
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TOASTED PECAN, CARAMEL, BUTTERSCOTCH OAT SQUARES
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Category: Recipes
Prep Time: Cook Time: Total Time:
Crust:
10 tablespoons unsalted butter, slightly softened
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1 cup old fashioned oats
2/3 cup butterscotch morsels (more if you want)
Filling:
1/2 cup chopped, toasted pecans
1/2 cup caramel ice cream topping
1 1/2 tablespoons flour
Preheat oven to 350. Line an 8 inch pan with parchment paper or Release foil. Alternatively, you may just spray the pan directly.
Cream the butter and brown sugar. Beat in the baking soda and salt, scraping sides of bowl. Add flour and stir until incorporated. Stir in oats. Do not add butterscotch morsels quite yet. Press half of oat mixture into bottom of pan and bake for 10 minutes. Let cool for 2-3 minutes. Sprinkle toasted pecans across crust. Stir together caramel topping and flour, then drizzle over pecans.
Crumble remaining oatmeal mixture with butterscotch chips. Sprinkle mixture over caramel and nuts. Bake for 18 minutes. Let cool on a wire rack for about 2 hours then chill for about an hour. Grasp foil and lift from pan, then cut into 16 squares.
Note: to toast a small amount of pecans, I recommend laying them on a piece of paper towel and toasting them in the microwave on high for about 2 ½ minutes. Cool completely before chopping. I use whole pecan halves and then chop them myself.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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