Pecan oat bars

    1 hour

    This is a recipe from a friend of mine who lives in the US. She told me she usually freezes half of the batch. That was not necessary with my family, they were gone before I knew it.

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    Serves: 40 

    • For the base
    • 85g rolled oats
    • 4 tablespoons boiling water
    • 200g light brown soft sugar
    • 170g butter, softened
    • 1 pinch salt
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 185g plain flour
    • 120g pecans, finely chopped
    • 30g unsweetened desiccated coconut
    • For the topping
    • 90g pecans, coarsely chopped
    • 60g butter
    • 150g light brown soft sugar
    • 1 pinch salt
    • 4 tablespoons single cream
    • 2 1/2 tablespoons honey
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a lasagne dish or another rectangular baking tin.
    2. Place oats into a small heatproof bowl and pour over 4 tablespoons boiling water. Set aside.
    3. In a mixing bowl cream together sugar, butter and salt. Add egg and vanilla extract. Mix together flour with pecans and coconut and fold in oats. Mix with the butter mixture until well combined.
    4. Place mixture into the prepared dish and smooth the top. Bake in the preheated oven until a skewer inserted in the centre comes out clean, 25 to 30 minutes. Let cool for a little while.
    5. Meanwhile prepare the topping. Heat pecans and butter in a small saucepan until butter is lightly browned. Don't let the butter get too dark. Add sugar, salt and cream and cook for 2 minutes over high heat, stirring constantly. Do not cook it for longer, it should just have a light caramel colour. Mix in vanilla.
    6. Evenly pour topping over the baked mixture and let cool down completely. Cut into bars and keep chilled.


    The bars keep up to a week in the fridge or longer, if they are frozen.

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