Once you finish one of these nutty, oaty, caramely bars, you’ll be reaching for another. So be sure to have a glass of milk — or two — handy before digging in.
FOR THE BASE, COMBINE:
FOR THE CARAMEL, HEAT:
Lining pans with parchment paper before spraying with nonstick spray makes removal of the bars a snap.
Preheat oven to 350°. Line a 9×13-inch baking pan with parchment paper; lightly coat with nonstick spray.
Combine flour, oats, brown sugar, 3⁄4 cup pecans, baking soda, and 1⁄4 tsp. salt; stir in melted butter and mix until clumps form. Press half of crumb mixture into bottom of pan; bake 10 minutes. (Reserve other half of crumbs.)
Heat granulated sugar, water, corn syrup, and 11⁄2 tsp. salt in a large, heavy saucepan oven medium-high until it boils. Cover mixture; boil 2 minutes. Remove lid; boil until caramel is dark amber color, 12–14 minutes. Reduce heat to medium-low; carefully whisk in cream and 4 Tbsp. butter until butter melts.
Remove bars from oven and let cool; using overhanging parchment paper as handles, remove bars from pan. Rewarm remaining caramel and drizzle over bars. Sprinkle remaining 1⁄4 cup pecans over top of bars. Cover bars and store at room temperature.