Prep 15 mins
Cook 25 mins
I made up this recipe a few months ago based on a couple other tried and true recipes. The bars are dense and chewy, like a good blondie. The caramel frosting isn't like gooey caramel, but rather it is like pralines.
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, softened
- 2 cups packed light brown sugar
- 2 large eggs
- 2 cups quick-cooking oats
- 1 cup diced ripe firm banana
- 1⁄4 cup butter
- 1⁄2 cup packed dark brown sugar
- 2 tablespoons milk
- 1 cup confectioners' sugar, sifted
- Preheat oven to 350.
- Grease a 13x9 baking pan with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Set aside.
- Cream the butter and brown sugar.
- Add the eggs, one at a time, and beat until blended.
- Add the flour mixture slowly, mixing just until blended.
- Mix in the oats on low speed.
- Gently stir in the banana by hand until just combined.
- Spread batter in prepared pan and bake for 25 minutes.
- Put on a wire rack to cool.
- While the bars are cooling, make caramel icing.
- Put ¼ cup butter and ½ cup dark brown sugar in a medium saucepan and cook and stir over medium heat until mixture comes to a boil.
- Add milk and bring the mixture back to a boil.
- Remove from heat and add confectioners' sugar.
- Stir vigorously until the mixture is smooth.
- While it is still warm pour it over the warm bars and spread to cover evenly.
- Work quickly so the icing doesn't harden.
- Immediately sprinkle chopped pecans evenly over the icing.
- When completely cool, cut into 18 bars.
I made two pans-one for my family and one for church. They all disappeared REALLY fast. I will be making these again-they are unique and delicious! Thank you!