Combine the flavours of coffee, oats, caramel, brown sugar and top them off with a coffee glaze and you have a winner! Cappuccino-Caramel Oat Bars to be exact.
You could leave off the glaze but it is so simple to make and adds another layer of flavour without being overwhelmingly sweet so just go for it. Whip these up this weekend and enjoy with a hot beverage. No need to go out of the house to visit a bakery or coffee shop with a tray of Cappuccino-Caramel Oat Bars cooling on your counter. You won’t even miss the hour of sleep due to the clocks turning back since you’ll be eager to enjoy another square with your Sunday coffee.
Cappuccino-Caramel Oat Bars
Preheat your oven to 350F. Lightly grease a 13 x 9-inch pan.
3 cups regular rolled oats
2 1/3 cups all-purpose flour
1 cup chopped pecans
1 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
2 cups packed brown sugar
1 tbsp instant espresso powder (or instant coffee crystals)
2 tsp vanilla bean paste
3/4 cup Caramel Sauce (any brand or homemade caramel sauce)
1/2 cup chopped pecans (for adding at end)
Coffee Glaze (optional) – combine 2 tablespoons hot milk and 1 tsp coffee until dissolved. Stir in 1 cup of icing sugar until smooth.
In a medium bowl combine the oats, flour, 1 cup pecans, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter for about 30 seconds. Add in the brown sugar and beat until combined and well mixed. Scrape down beaters and bowl. Add in eggs, coffee and vanilla and beat until combined. On low, beat in the oat mixture.
Reserve 2 cups of the mixture and with floured hands press the remaining oat mixture evenly into bottom of prepared pan.
Spread the caramel sauce over top of the mixture and then using your hands, crumble the reserved 2 cups of mixture, randomly over top. Sprinkle with the remaining 1/2 cups of pecans.
Bake for 20-25 minutes and set. You DO NOT want to overbake.
Cool and drizzle with the coffee glaze. Cut into bars.