Brown-Sugar Peacan Sticky Bars

I made these incredibly delectable sticky bars for a business group meeting that I had and I also brought some to my friend for his birthday. They are SO yummy.

1 cup old fashioned oats

1 1/4 cups packed light brown sugar

1 1/2 sticks unsalted butter softened

pinch of salt

1 large egg

1 1/4 tsp. vanilla

1 1/3 cups all-purpose flour

1 cup chopped pecans

3/4 cup shredded coconut

Topping:

3/4 cup chopped pecans

1/2 stick unsalted butter cut into chunks

2/3 cup packed light brown sugar

pinch of salt

1/4 cup heavy whipping cream

2 1/2 tsp. light corn syrup

1 tsp. vanilla extract

Preheat the oven to 350 degrees and generously grease a 9x13 inch baking pan.

In a small bowl stir together the oats and the 1/4 cup of hot water and set aside. In a stand mixer fitted with the paddle attachment on medium speed beat together the brown sugar, butter, and salt until fluffy. Then add the eggs and vanilla. Beat in on low speed, the flour and the oat mixture until well blended. Fold in the pecans and coconut and spread evenly into the baking dish using your fingers to press it down. Bake off for 25-30 minutes in the top third portion of the oven until a toothpick inserted in the middle comes out clean and the top is nicely browned.

Meanwhile, while the crust is cooling, in a 2 quart saucepan combine the pecans and the cut up butter. Bring it to a simmer over medium high heat and cook stirring constantly for 3-4 minutes, or until the butter is browned a little. Using a long handled wooden spoon add the brown sugar, salt, heavy cream, and corn syrup. Stir constantly until evenly incorporated. Return it to a boil and boil briskly for exactly 2 minutes. Remove it from the heat and stir in the vanilla. Immediately spread the topping over the warm crust. Let set until completely cool. When cutting use care not to drag the knife because it will rip the delicate bars apart. Instead, use a knife and press it in slowly as you make your cuts. Store in an air-tight container for up to a week.

Enjoy!