Oat And Pecan Caramel Sandwiches Recipes

OAT-AND-PECAN CARAMEL SANDWICHES

Steps:

• Cookies: Preheat oven to 350 degrees. Spread pecans and oats evenly on separate rimmed baking sheets; toast until fragrant and golden brown, about 7 minutes for pecans, 15 minutes for oats. Let cool completely, then finely chop pecans.
• In a medium bowl, whisk together flour, baking soda, and salt. With a mixer on medium speed, beat butter with brown sugar until fluffy, about 3 minutes. Beat in eggs, molasses, and vanilla until combined. Reduce speed to low, and beat in flour mixture just until combined. Stir in oats and pecans. Cover bowl with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
• Roll rounded teaspoons of dough into balls; place 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until golden brown, about 10 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container up to 1 week before filling.
• Filling: Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring mixture to a boil, stirring until sugar is dissolved; stop stirring and cook until dark amber in color, swirling pan to color evenly, about 7 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent crystallization as mixture boils. Remove from heat and gradually whisk in cream (it will spatter) and butter until combined. Transfer to a bowl; let cool completely.
• Spoon about 3/4 teaspoon filling in center of flat side of half of cookies (or pipe using a resealable plastic bag with a corner snipped off); top with remaining cookies, flat-sides down.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

CARAMEL PECAN ICE CREAM DESSERT

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

SALTED CARAMEL PEANUT OAT FLOUR BROWNIES

Steps:

• Heat oven to 350°F. Line 8x8-inch baking pan with foil, leaving 2-inch overhang on two sides, and spray with cooking spray.
• In 2-quart saucepan, melt butter over medium-low heat. Remove from heat; using whisk, beat in cocoa powder until smooth. Cool 5 minutes.
• Add sugar; mix to combine. Add eggs and vanilla; mix to combine. Add oat flour, baking powder and 1/2 teaspoon salt; mix until moistened. Stir in chocolate chips. Chop 1/2 cup of the peanuts, and stir into brownie batter.
• Spread batter in pan. Sprinkle remaining 1/2 cup peanuts on top.
• Bake 45 to 50 minutes or until center of brownies domes and begins to crack, and toothpick inserted 2 inches from edge comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 2 hours. Refrigerate uncovered 30 minutes. Drizzle caramel topping over top, and sprinkle with 1/4 teaspoon flaky sea salt. Lift brownies out of pan by foil overhang. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE CARAMEL OAT SQUARES

Steps:

• Grease a rectangular baking tray.
• Set aside four tablespoons of the flour. Combine the remaing flour, porridge oats, soft brown sugar and bicarbonate of soda in a large bowl.
• Add the melted butter and mix until the mixture is crumbly.
• Reserve 115g of the crumb mixture. Press the remaining crumb mixture onto the bottom of the baking tray. Bake for 15 minutes.
• Comnbine the toffee fudge sauce and remaining flour in a small bowl, then whisk until smooth. Drizzle over the crust of the crumb mixture in the dish and spread to the edges.
• Combine the walnuts or pecans with the reserved crumb mixture in a small bowl. Sprinkle the crumb mixture and chocolate chips evenly over the toffee fudge mixture. Bake for 15 minutes or until golden brown.
• Remove the baking tray from the oven to a cooling rack and cool completely. Enjoy!

SALTY CARAMEL AND PECAN OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
• Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.