Prep 20 mins
Cook 25 mins
These are grandchildren's favorites adults too!!
- 1 cup old fashioned oats
- 1 1⁄4 cups packed light brown sugar
- 3⁄4 cup butter, softened slightly
- 1⁄8 teaspoon salt
- 1 large egg
- 1 1⁄4 teaspoons vanilla extract
- 1 1⁄3 cups all-purpose flour
- 1 cup chopped pecans
- 3⁄4 cup shredded sweetened coconut
- 3⁄4 cup chopped pecans
- 1⁄4 cup unsalted butter, cut into chunks
- 2⁄3 cup packed light brown sugar
- 1 pinch salt
- 1⁄4 cup heavy cream (whipping)
- 2 1⁄2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.