Brown Sugar Bars
A home-style dense square cookie with a base of oats, shredded coconut, and walnuts, topped with caramel walnuts.
Ingredients
old-fashioned rolled oats
1 cup
hot water
1/4 cup
packed light brown sugar
1 1/4 cups
unsalted butter (slightly softened)
3/4 cup
salt
1/8 teaspoon
large egg
1
vanilla extract
1 1/4 teaspoons
all-purpose white flour
1 1/3 cups
chopped pecans (about 2 ounces)
3/4 cup
shredded or flaked sweetened coconut
3/4 cup
chopped pecans (about 3 ounces)
3/4 cup
unsalted butter (cut into chunks)
1/4 cup
packed light brown sugar
2/3 cup
salt
a pinch
heavy (whipping) cream
1/4 cup
light corn syrup
2 1/2 tablespoons
vanilla extract
1 teaspoon
Instructions
1
Preheat and Prepare Pan
Preheat the oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan or coat with nonstick spray.
2
Prepare Oat Mixture
In a small bowl, thoroughly stir together the oats and 1/4 cup hot water; set aside.
3
Mix Batter
In a large bowl, with an 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 evenly incorporated. Beat or stir in the flour and the oat mixture until well blended. Fold in the pecans and coconut.
4
Bake Crust
Turn out the mixture into the baking pan, spreading to the edges. Bake in the upper third of the oven for 25 to 30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let stand until cooled to warm, about 5 minutes.
5
Make Topping
Meanwhile, while the crust is cooling, in a 2-quart heavy saucepan, combine the pecans and butter. Bring to a simmer over medium-high heat and cook, stirring constantly, for 3 to 4 minutes, or until the butter is lightly browned; be careful not to burn. Using a long-handled wooden spoon to avoid any splattering, stir in the brown sugar, salt, cream, and corn syrup until evenly incorporated.
6
Boil Topping
Return to a boil, and boil briskly, stirring constantly, for exactly 2 minutes. Remove from the heat. Stir in the vanilla.
7
Assemble and Cool
Immediately spread the topping evenly over the still-warm crust. Let stand until completely cooled.
8
Cut and Store
Using a large, sharp knife, cut the slab into 24 bars. Before each cut, dip the knife in hot water and dry off. Store in an airtight container for up to 1 week or freeze for up to 1 month.
