Once you finish one of these nutty, oaty, caramely bars, you’ll be reaching for another. So be sure to have a glass of milk — or two — handy before digging in.
- Stainless Steel Bench Scraper
- Metal 9×13 Covered Cake Pan
- 12×16-Inch Parchment Paper Sheets
THE BASE, COMBINE
- 2 cups All-purpose flour
- 1 ¾ cups Quick-cooking oats
- 1 ½ cups Packed brown sugar
- ¾ cup Chopped toasted pecans
- 1 tsp. Baking soda
- ½ tsp. Kosher salt
- 2 Sticks butter, melted (16 Tbsp.)
THE CARAMEL, HEAT
- 2 cups Granulated sugar
- ⅓ cup Water
- 3 tbsp. Corn syrup
- 1 ½ tsp. Kosher salt
- ¾ cup Heavy cream
- 4 tbsp. Unsalted butter, cubed
- 1 cup Semisweet chocolate chips
- ¼ cup Chopped toasted pecans
- Preheat oven to 350°. Line a 9×13-inch baking pan with parchment paper; lightly coat with nonstick spray.
- Combine flour, oats, brown sugar, 3⁄4 cup pecans, baking soda, and 1⁄4 tsp. salt; stir in melted butter and mix until clumps form. Press half of crumb mixture into bottom of pan; bake 10 minutes. (Reserve other half of crumbs.)
- Heat granulated sugar, water, corn syrup, and 11⁄2 tsp. salt in a large, heavy saucepan oven medium-high until it boils. Cover mixture; boil 2 minutes. Remove lid; boil until caramel is dark amber color, 12–14 minutes. Reduce heat to medium-low; carefully whisk in cream and 4 Tbsp. butter until butter melts.
- Spread chocolate chips over base. Pour 13⁄4 cups caramel over chips and sprinkle reserved crumb mixture evenly over top. Bake bars until lightly browned and edges are bubbly, 20–25 minutes.
- Remove bars from oven and let cool; using overhanging parchment paper as handles, remove bars from pan. Rewarm remaining caramel and drizzle over bars. Sprinkle remaining 1⁄4 cup pecans over top of bars. Cover bars and store at room temperature.
- Lining pans with parchment paper before spraying with nonstick spray makes removal of the bars a snap.