Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened - divided use

  2. 2/3 cup packed brown sugar

  3. 1/2 teaspoon vanilla extract

  4. 1 cup all-purpose flour

  5. 1 cup rolled oats

  6. 3/4 cup packed brown sugar

  7. 1 1/2 cup whole pecans

  8. 2 (4-ounce) bars sweet baking chocolate

Instructions Jump to Ingredients ↑

  1. For caramel topping, combine 1/2 cup of the butter and 2/3 cup brown sugar in heavy saucepan. Cook over medium heat stirring constantly until entire surface of mixture is boiling. Boil 1 minute. Remove from heat. Add vanilla. Set aside.

  2. Combine flour, rolled oats, 3/4 cup brown sugar and remaining 1/2 cup butter. Mix until well-blended. Pat firmly into ungreased 13x9x2 inch baking pan. Sprinkle with pecans. Pour caramel topping evenly over pecans and crust.

  3. Bake at 350°F (175°C) until caramel is bubbly, about 15 to 18 minutes.

  4. Break chocolate into 1-inch chunks. Sprinkle evenly over caramel layer. Bake 1 minute longer to allow chocolate to melt.

  5. Swirl chocolate for a marbled effect. Cool slightly, then chill to set chocolate. Cut into bars.


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