Caramel Cappuccino Bars

Ingredients

• 3 cups rolled oats
• 2 1/3 cups all-purpose flour
• 1 cup pecans, chopped
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar, packed
• 2 eggs
• 1 tablespoon instant coffee or espresso powder
• 2 teaspoons vanilla
• 3/4 cup caramel ice cream topping
• 1/2 cup pecans, chopped

Directions

1. 1

   Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan.

2. 2

   In a large bowl mix oats, flour, 1 cup pecans, baking soda, and salt; set aside.

3. 3

   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined.

4. 4

   Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

5. 5

   Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with 1/2 cup pecans.

6. 6

   Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars.