Caramel Cappuccino Bars

Like nothing you've ever loved before! A lightly buttery crust is complemented by rich and gooey caramel topping. Yield depends on how big you cut 'em and if making for kids, you can leave out the espresso

• Ready In: 30 mins
• Serves: 24
• Yields: 48 bars

Ingredients

• 3  cups rolled oats
• 2 1⁄3 cups all-purpose flour
• 1  cup pecans, chopped
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup butter, softened
• 2  cups brown sugar, packed
• 2  eggs
• 1  tablespoon instant coffee or 1  tablespoon  espresso powder
• 2  teaspoons vanilla
• 3⁄4 cup  caramel ice cream topping
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan.
2. In a large bowl mix oats, flour, 1 cup pecans, baking soda, and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined.
4. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.
5. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with 1/2 cup pecans.
6. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars.