Ingredient Spotlight-Praline Oatmeal Shortbread Squares

Today the Ingredient Spotlight over at Eat at Home is Oats.  What a versatile food this is.  From breakfast to lunch, to dinner, to dessert, oatmeal can be an ingredient in so many things.

I am sharing a very decadent bar cookie that includes oatmeal.   I give fair warning that eating these will put you on a sugar high before you know what has happened.  These are a tasty addition to any Christmas cookie tray.  Cut them small and eat them sparingly.

I created these from a couple of recipes I originally found in Farm Journal’s “Homemade Cookies” cookbook.

Praline Oatmeal Shortbread Squares
1 1/2 c. sifted flour
2/3 c. packed brown sugar
2/3 c. quick oats
1 c. butter
1 c. packed brown sugar
1/2 c. butter
3/4 to 1 c. chopped toasted pecans

Combine flour, 2/3 c. brown sugar and oats in a large mixing bowl.  With a pastry blender or your fingers, cut or rub butter into dry mixture until well blended and crumbly.  Pat mixture into a foil-lined 10x15-inch jelly roll pan.  Bake in a 300-degree oven about 35 to 40 minutes or until just set and golden.  Remove from oven and set aside.  Raise oven temperature to 350 degrees.  Combine 1 c. brown sugar and butter in a small saucepan.  Stirring constantly  bring to a full rolling boil.  Boil 1 1/2 minutes.  remove from heat.  Stir in the pecans.  Pour and spread over top of the baked layer.  Return to oven for 8 to 10 minutes.  Remove pan to wire rack to cool.  Cut into 1 1/2-inch squares while cookies are still slightly warm.  Makes 4 doz.

Linking to:  Ingredient Spotlight
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