Cappuccino Caramel Oat Bars

48
Servings
20 min
Preparation Time
20-25 min
Cook Time
Ingredients
Rating

Add a jolt of espresso to dessert or snack time with make ahead Cappuccino Caramel Oat Bars. This baked good is a perfect recipe to entertain with year-round. Whether you’re a coffee lover or looking for a decadent and untraditional treat, this recipe is a must try.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Bars
3 cups Quaker® Oats (quick or old fashioned, uncooked)
2 ⅓ cups all-purpose flour
1 ½ cups chopped pecans, divided
1 tsp baking soda
1/4 tsp salt
2 cups firmly packed brown sugar
1/2 lb (2 sticks) butter or margarine, softened
2 large eggs
1 tbsp instant coffee powder or instant espresso coffee
2 tsp vanilla
3/4 cup spoonable caramel ice cream topping
2 tbsp very hot milk
1 tsp instant coffee powder or instant espresso coffee
1 cup powdered sugar

Cooking Instructions

Heat oven to 350°F.
Lightly grease 15 x 10-inch jelly roll pan.
In large bowl, combine oats, flour, 1 cup pecans, baking soda and salt; mix well.
Set aside.
In large bowl, beat sugar and butter with electric mixer until creamy.
In small bowl, whisk eggs with coffee powder and vanilla until well blended.
Add to butter mixture; continue beating until light and fluffy.
Stir in oat mixture; mix well. (Dough will be very thick.)
Reserve 2 cups for topping; set aside.
Using lightly floured hands, press remaining oat mixture evenly onto bottom of pan.
Spread caramel topping evenly over crust to within 1/4 inch from edges.
Drop spoonfuls of reserved dough over caramel topping; sprinkle with remaining 1/2 cup pecans.
Bake 20 to 25 minutes or until center feels firm when lightly touched. (Do not overbake.)
Cool completely in pan on wire rack.
Cut into bars or other shapes.
Store tightly covered.

Cook Note:

Instant coffee granules or freeze-dried coffee are not recommended for this recipe.
· Fat-free caramel ice cream topping is not recommended for this recipe.
· If ice cream topping is very thick, microwave on HIGH 10 to 20 seconds or until spreadable.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Lightly grease 15 x 10-inch jelly roll pan.
In large bowl, combine oats, flour, 1 cup pecans, baking soda and salt; mix well.
Set aside.
In large bowl, beat sugar and butter with electric mixer until creamy.
In small bowl, whisk eggs with coffee powder and vanilla until well blended.
Add to butter mixture; continue beating until light and fluffy.
Stir in oat mixture; mix well. (Dough will be very thick.)
Reserve 2 cups for topping; set aside.
Using lightly floured hands, press remaining oat mixture evenly onto bottom of pan.
Spread caramel topping evenly over crust to within 1/4 inch from edges.
Drop spoonfuls of reserved dough over caramel topping; sprinkle with remaining 1/2 cup pecans.
Bake 20 to 25 minutes or until center feels firm when lightly touched. (Do not overbake.)
Cool completely in pan on wire rack.
Cut into bars or other shapes.
Store tightly covered.