Oatmeal Pecan Bars with Nougat

24
Servings
15 min
Preparation Time
35 min
Cook Time
Ingredients
Rating

Oatmeal Pecan Bars with Nougat is a creamy and chewy treat with a bite of crunch. This dessert is just what you want when the holiday season rolls around. Pecan bars make for a festive treat to serve or a yummy gift to give.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/2 cup butter, softened
1/4 cup granulated sugar
2 eggs, separated
2 tbsp water
1/2 tsp vanilla
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 cup firmly packed brown sugar
3/4 cup chopped, lightly toasted pecans

Cooking Instructions

Heat oven to 350°F.
Spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer until creamy.
Add egg yolks, water and vanilla; beat well.
Add combined oats, flour and baking soda; mix well.
Spread dough evenly in bottom of pan.
Bake 15 minutes or until deep golden brown.
Remove from oven to cooling rack.
Reduce oven temperature to 325°F.
In medium bowl, beat egg whites with electric mixer until foamy.
Gradually add the remaining 1/2 cup brown sugar, beating until stiff peaks form.
Spread over warm crust to edges of pan.
Sprinkle pecans evenly over top.
Bake 20 minutes or until topping is lightly browned.
Cool 10 minutes.
Cut into bars but do not remove from pan.
Cool completely in pan.
Remove cooled bars from pan.
Store tightly covered, separating layers with waxed paper.

Key Products

Quaker® Oats-Old Fashioned

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

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer until creamy.
Add egg yolks, water and vanilla; beat well.
Add combined oats, flour and baking soda; mix well.
Spread dough evenly in bottom of pan.
Bake 15 minutes or until deep golden brown.
Remove from oven to cooling rack.
Reduce oven temperature to 325°F.
In medium bowl, beat egg whites with electric mixer until foamy.
Gradually add the remaining 1/2 cup brown sugar, beating until stiff peaks form.
Spread over warm crust to edges of pan.
Sprinkle pecans evenly over top.
Bake 20 minutes or until topping is lightly browned.
Cool 10 minutes.
Cut into bars but do not remove from pan.
Cool completely in pan.
Remove cooled bars from pan.
Store tightly covered, separating layers with waxed paper.