Recipes and Cooking Cappuccino-Caramel Oat Bars Rolled oats in this cookie recipe give these bars a chewy texture. The blend of coffee, caramel, and oats make these a perfect treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Bake Time: 20 mins Total Time: 30 mins Yield: 48 bars Jump to Nutrition Facts Ingredients 3 cup regular rolled oats 2 ⅓ cup all-purpose flour 1 cup chopped pecans 1 teaspoon baking soda ¼ teaspoon salt 1 cup butter, softened 2 cup packed brown sugar 2 eggs 1 tablespoon instant coffee crystals 2 teaspoon vanilla ¾ cup caramel ice cream topping ½ cup broken pecans 1 recipe Coffee Glaze (optional) Coffee Glaze 2 tablespoon very hot milk 1 teaspoon instant coffee crystals 1 cup sifted powdered sugar Directions Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, coffee crystals, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping. Using floured hands, press remaining oat mixture evenly into the bottom of the prepared pan. Spread with caramel topping to within 1/4 inch of the edges. Drop spoonfuls of the reserved oat mixture topping onto caramel topping; sprinkle with the 1/2 cup pecans. Bake for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. If desired, drizzle with Coffee Glaze. Let stand until glaze is set. Cut into bars. Coffee Glaze In a small bowl combine very hot milk and instant coffee crystals; stir until dissolved. Stir in sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze. To Store: Cover pan and store at room temperature for up to 3 days or freeze for up to 1 month. Print Nutrition Facts (per serving) 158 Calories 7g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 158 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 96mg 4% Total Carbohydrate 23g 8% Total Sugars 15g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 48mg 1% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.