MAKES 36 • PREP: ABOUT 15 MIN • BAKE: 20 TO 30 MIN
1 cup old-fashioned oats
1¼ cups packed light-brown sugar
1½ sticks (¾ cup) unsalted butter, slightly softened
tsp salt
1 large egg
1¼ tsp vanilla extract
1
cups all-purpose flour
1 cup chopped pecans
¾ cup sweetened flaked coconut
TOPPING
¾ cup (about 3 oz) chopped pecans
½ stick (¼ cup) unsalted butter, cut up
cup packed light-brown sugar
Pinch of salt
¼ cup heavy (whipping) cream
2½ Tbsp light corn syrup
1 tsp vanilla extract
1 Position racks to divide oven in thirds. Heat to 350°F. Line a 13 × 9-in. baking pan with foil, letting foil extend 2 in. above pan at opposite ends. Coat with cooking spray.
2 Mix oats and ¼ cup hot water in a small bowl. In a large bowl with mixer, beat brown sugar, butter and salt 2 minutes or until fluffy. Beat in egg and vanilla. On low speed, beat in flour and oat mixture until blended. Fold in nuts and coconut. Spread in prepared pan.
3 Bake in upper third of oven 25 to 30 minutes until top is browned and a pick inserted in center comes out clean. Place pan on a wire rack (crust should be warm when topping is added).
4 Topping: Bring pecans and butter to a simmer in a heavy 2-qt saucepan over medium-high heat. Cook, stirring, 2 to 4 minutes or until butter is browned (take care it doesn’t burn). Using a long-handled wooden spoon to avoid spattering, stir in brown sugar, salt, cream and corn syrup. Return to a boil and, stirring, boil briskly exactly 2 minutes (mixture will resemble caramel sauce). Remove from heat; stir in vanilla. Spread over warm crust. Let cool.
5 Cut in bars with a large knife dipped in hot water and dried between cuts.
PER BAR: 176 cal, 2 g pro, 20 g car, 1 g fiber, 11 g fat (4 g sat fat), 22 mg chol, 24 mg sod
Storage tip: Store airtight at room temperature up to 1 week, or freeze up to 1 month.
