Toasted Pecan, Caramel, Butterscotch Oat Squares
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Toasted Pecan, Caramel, Butterscotch Oat Squares
A nutty, carmelicious chunk cookie with amazing flavor in every bite.
Yield: 16 servings
- Crust:
-
10
tablespoons unsalted butter, slightly softened
- ¾
- ½
- ¼
- 1
- 1
-
⅔
cup butterscotch morsels (more if you want)
- Filling:
-
½
cup chopped, toasted pecans
- ½
- 1 ½
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.
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- Toasted Pecan, Caramel, Butterscotch Oat Squares
From cupcakes4me
Posted 1 year, 6 months ago
okay, I’m making these tomorrow. Yum.