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Toasted Pecan, Caramel, Butterscotch Oat Squares
By The Chef | November 11, 2007
Ok—I found the amazing cookies online and I HAD to try them! They are perfect, and homey, and “Autumy”–actually anything I find that is ‘comfort food’ suddenly gets filed under my “Autumn” recipe tab. This is good anytime–but roasted Pecan’s just say crisp, cool weather to me!!
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 all purpose flour
Preheat oven to 350 degrees F. 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.
Makes 16
Topics: Uncategorized |
October 15th, 2007 at 11:08 pm
Ohh I so want to make these. One question however….how do you toast pecans?
October 16th, 2007 at 2:35 am
YUMMMYYYY! Im salivating now!