One 13 x 9-inch Oatmeal
Cookie Crust*, unbaked
8 tablespoons butter, cut into pieces
1/3 cup light corn syrup
3/4 cup plus 2 tablespoons firmly packed brown sugar
1/4 cup whipping cream or half and half
1 1/2 teaspoons vanilla extract
3 1/2 cups small pecan halves (about 12-ounces)
Heat oven to 350°F.
Bake crust 16 to 20 minutes,
or until golden brown (center of crust should feel firm when
lightly touched). Cool on wire rack while making filling.
Increase oven temperature
to 375°F.
In heavy 3-quart saucepan
over medium-low heat, heat butter with corn syrup until butter
is melted. Add sugar, stirring until sugar dissolves. Bring to
a full boil. Boil 2 minutes without stirring.
Remove from heat; stir
in cream and vanilla. Stir in pecans.
Pour over baked crust;
using two forks, spread evenly to edges.
Bake 20 to 25 minutes
or until filling is bubbly. Cool completely on wire rack.
Loosen bars from sides
of pan with spatula. Invert onto cookie sheet; tap pan until
bars release.
Place cutting board on
top of bars; turn right side up. Use large sharp knife to cut
into squares. Store tightly covered at room temperature or freeze.
Makes 48 squares.
*Oatmeal Cookie Crust:
1 1/2 cups Quaker®
Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
8 tablespoons plus 2 tablespoons butter, melted
Spray bottom and sides
of 13 x 9-inch baking pan with cooking spray.
In large bowl, combine
oats, flour, sugar, baking soda and salt; mix well. Stir in butter;
mix well.
Press firmly into an even
layer on bottom of pan.
Follow baking instructions.
Makes 1 crust.
Cook’s Tips:
Recipe and photograph provided
courtesy of The Quaker Oats Company.
