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Nutrition Facts
Serving Size 1 (74g) Recipe makes 24 servings
Calories 314
Calories from Fat 142		(45%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 7.0g	34%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 51mg		2%
Potassium 130mg		3%
Total Carbohydrate 43.7g		14%
	Dietary Fiber 1.4g	5%
	Sugars 24.3g
Protein 2.5g		4%
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Brown Sugar-Pecan Sticky Bars

Recipe #299876 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mrs. Hughes
Apr 22, 2008

I don't remember where this recipe came from but it's popular with family and friends. I usually make them during Christmas and Thanksgiving and for pot luck meals.

SERVES 24 (change servings and units)

Ingredients

1 cup old fashioned oats
1 1/4 cups light brown sugar, packed
3/4 cup unsalted butter, slightly softened
1/8 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 cup about 3 1/2 oz. pecans, chopped
3/4 cup sweetened flaked coconut

Topping

3/4 cup about 3 oz. chopped pecans
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
Position racks to divide oven in thirds.
2
Heat oven to 350 degrees F.
3
Line a 13 x 9 inch baking pan with foil, letting foil extend 2 inches above pan at ends.
4
Coat with nonstick spray.
5
Mix oats and 1/4 cup hot water in a small bowl.
6
In a large bowl, with mixer, beat brown sugar, butter and salt 2 minutes or until fluffy.
7
Beat in egg and vanilla.
8
On low speed, beat in flour and oat mixture until blended.
9
Fold in nuts and coconut.
10
Spread in prepared pan.
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
Place pan on a wire rack (crust should be warm when topping is added).
13
TOPPING: Bring pecans and butter to a simmer in a heavy 2 quart saucepan over medium-high heat.
14
Cook, stirring, 2 to 4 minutes or until butter is browned (take car it doesn't burn).
15
Using a long-handled wooden spoon to avoid spattering, stir bown sugar, salt, cream, and corn syrup.
16
Return to a boil and, stirring, boil briskly exactly 2 minutes (mixture will resemble caramel sauce).
17
Remove from heat; stir in vanilla.
18
Spread over warm crust.
19
Let cool.
20
Cut into 24 bars with a large knife dipped in hot water and dried between cuts.
21
Storage tips: Store airtight at room temperature up to 1 week or freeze up to 1 month.