Brown Sugar-Pecan Sticky Bars

Ingredients

Topping

• 3/4 cup about 3 oz. chopped pecan
• 1/4 cup unsalted butter, cut up
• 2/3 cup light brown sugar, packed
• 1 pinch salt
• 1/4 cup heavy cream (whipping)
• 1 1/2 cups light corn syrup
• 1 teaspoon vanilla extract

Directions

1. 1

   Position racks to divide oven in thirds.

2. 2

   Heat oven to 350 degrees F.

3. 3

   Line a 13 x 9 inch baking pan with foil, letting foil extend 2 inches above pan at ends.

4. 4

   Coat with nonstick spray.

5. 5

   Mix oats and 1/4 cup hot water in a small bowl.

6. 6

   In a large bowl, with mixer, beat brown sugar, butter and salt 2 minutes or until fluffy.

7. 7

   Beat in egg and vanilla.

8. 8

   On low speed, beat in flour and oat mixture until blended.

9. 9

   Fold in nuts and coconut.

10. 10

    Spread in prepared pan.

11. 11

    Bake in upper third of oven 25 to 30 minutes until top is browned and a pick inserted in center comes out clean.

12. 12

    Place pan on a wire rack (crust should be warm when topping is added).

13. 13

    TOPPING: Bring pecans and butter to a simmer in a heavy 2 quart saucepan over medium-high heat.

14. 14

    Cook, stirring, 2 to 4 minutes or until butter is browned (take car it doesn't burn).

15. 15

    Using a long-handled wooden spoon to avoid spattering, stir bown sugar, salt, cream, and corn syrup.

16. 16

    Return to a boil and, stirring, boil briskly exactly 2 minutes (mixture will resemble caramel sauce).

17. 17

    Remove from heat; stir in vanilla.

18. 18

    Spread over warm crust.

19. 19

    Let cool.

20. 20

    Cut into 24 bars with a large knife dipped in hot water and dried between cuts.

21. 21

    Storage tips: Store airtight at room temperature up to 1 week or freeze up to 1 month.