Cauppuccino Caramel Oat Bars

By JanetLynn198

Store in covered pan at room temperate or up to 1 month in freezer.

Ingredients

• Coffee Glaze:
• 3 cups rolled oats
• 2 1/3 cup flour
• 1 cup chopped pecans
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter, softened
• 2 cup brown sugar, packed
• 2 eggs
• 1 tbsp instant coffee or instant espresso powder
• 2 tsp vanilla
• 3/4 cup caramel ice cream toping
• 1/2 cup chopped pecans
• 2 tbsp very hot milk
• 1 tsp instant coffee powder
• 1 tsp Karo corn syrup
• 1 cup sifted powdered sugar

Preparation

Step 1

1. Preheat oven to 350F. Lightly grease a 15x10" baking pan; set aside. In a large bowl stir together oats, flour, 1 cup pecans, baking soda and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on med-high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tbsp coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a a wooden spoon.

3. Reserve 2 cups of the mixture for the topping.
Press remaining oat mixture evenly into bottom of pan with floured hands. Spread caramel topping evenly over crust to within 1/4" of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with 1/2 cup pecans.

4. Bake for 20-25 mins until set. Meanwhile, to make Coffee Glaze, combine milk, corn syrup and coffee powder; stir until dissolved. Mix in sugar until smooth.

5. Cool on wire rack in pan. Drizzle with Coffee Glaze. Cut into bars when completely cooled.