Cappuccino-Caramel Oat Bars

Ingredients

* 3 cups rolled oats
* 2-1/3 cups all-purpose flour
* 1 cup chopped pecans
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 eggs
* 1 tablespoon instant coffee powder or instant espresso powder
* 2 teaspoons vanilla
* 3/4 cup caramel ice cream topping
* 1/2 cup chopped pecans
* Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. 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 and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven 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. Cut into bars. Makes 48 bars.

5. Coffee Glaze: In a small bowl combine 2 tablespoons very hot milk and 1 teaspoon instant coffee powder; stir until dissolved. Stir in 1 cup sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze.

6. To Store: Cover pan tightly and store at room temperature for up to 3 days or freeze for up to 1 month.

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Chocolatey Caramel Thumbprints

Ingredients

* 1 egg
* 1/2 cup butter, softened
* 2/3 cup sugar
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1 cup all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 16 vanilla caramels, unwrapped
* 3 tablespoons whipping cream
* 1-1/4 cups finely chopped pecans
* 1/2 cup (3 ounces) semisweet chocolate pieces
* 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set.

7. Makes about 36 cookies

8. *Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.

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