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Best Maple Pecan Oat Bars with Easy Salted Caramel

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These Best Maple Pecan Oat Bars with Easy Salted Caramel are chewy, crunchy, and completely satisfying. The caramel is baked right into the oats, creating pockets of gooey sweetness throughout every bite.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup all-purpose flour
  • 1 cup pecans, roughly chopped
  • 1/2 cup unsalted butter (1 stick), melted and slightly cooled
  • 1/3 cup pure maple syrup
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • For the salted caramel drizzle:
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup heavy cream, warm
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving some overhang on two sides. Spray the parchment lightly with nonstick spray.
  2. Toast the pecans. Spread them on a baking sheet and toast for 5-7 minutes, until they smell fragrant and look slightly darker. Let them cool.
  3. Mix the dry ingredients. In a medium bowl, whisk together the rolled oats, flour, brown sugar, baking soda, and 1/2 teaspoon salt.
  4. Add the wet ingredients. Pour in the melted butter, maple syrup, egg, and vanilla extract. Stir with a spatula until just combined.
  5. Fold in the pecans. Gently stir in the toasted pecans until evenly distributed.
  6. Press into the pan. Transfer the mixture to your prepared pan and press it down firmly and evenly using the bottom of a measuring cup.
  7. Make the caramel. In a small saucepan over medium heat, add the granulated sugar. Stir constantly with a whisk as the sugar melts until it turns a deep amber color, about 5-7 minutes.
  8. Finish the caramel. Remove from heat and immediately whisk in the butter pieces. Slowly pour in the warm heavy cream while whisking continuously. Stir in the flaky sea salt.
  9. Pour the caramel. Drizzle about half the caramel over the oat mixture in the pan. Reserve the rest for after baking.
  10. Bake. Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be golden brown and the center should look set but still slightly soft.
  11. Cool completely. Let the bars cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.
  12. Drizzle and cut. Once completely cool, drizzle the remaining caramel over the top. Let it set for about 10 minutes, then cut into squares with a sharp knife.

Notes

Don’t overbake – bars continue to set as they cool. Toast oats for extra flavor. Use room temperature ingredients for best results. Press mixture firmly into pan to prevent crumbling. Let cool completely before cutting for clean edges.

Nutrition

Keywords: maple pecan oat bars, salted caramel bars, oat bars, easy dessert, fall baking, Thanksgiving dessert

Find it online: https://elaraeats.com/best-maple-pecan-oat-bars-with-easy-salted-caramel/