Homemade Caramel Pecan Oat Bars Recipe

Caramel Pecan Oat Bars are a chewy oat slice studded with chocolate chips and finished with a rich caramel layer, toasted pecans, shredded coconut, and white chocolate. These bars combine a buttery oat base with a thick, condensed-milk caramel for a satisfying texture and balanced sweetness that works perfectly for dessert, afternoon tea, or a bake sale.

I based this version on my favourite buttery oat-slice recipe but simplified the layers and added some optional mix-ins for extra texture and flavour. Instead of three layers, this recipe uses two: a golden, chewy oat crust and a dense, set caramel layer studded with coconut and pecans, topped with white chocolate for contrast. The caramel is made from sweetened condensed milk, so it sets thick rather than running — ideal for slicing.

These bars highlight the crunch and buttery flavour of pecans against the soft, caramel-soaked oat. Desiccated coconut provides a subtle background note, while white chocolate adds a creamy sweetness that complements the nutty caramel. If you like, add a handful of chocolate chips to the oat base as well — it’s a delicious variation.

This recipe makes a large 9″x13″ slab, which is perfect for sharing or for gifting. If you prefer, halve the ingredients and bake in a 9″x9″ pan for a smaller batch. The bars keep well in the refrigerator — chilling helps the caramel firm up for cleaner slices — and they also freeze nicely for longer storage.

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Caramel Pecan Oat Slice

A chewy oat slice with a rich condensed-milk caramel, shredded coconut, chopped pecans and white chocolate. Perfectly chewy with a nutty crunch.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins

Course: Dessert, Snack | Cuisine: American

Servings: 24 pieces | Calories: 342 kcal per piece

Author: Emma Burton

Ingredients

1 Cup Butter, Melted (220g)
1 and ½ Cups Brown Sugar (280g)
2 Large Eggs
1 and ⅔ Cups All Purpose Flour (210g)
1 Cup Self-Raising Flour (125g)
2 and ½ Cups Oats (225g)
½ Cup Desiccated Coconut (50g)

Caramel

1 Tin Sweetened Condensed Milk (397g)
½ Cup Butter (110g)
¼ Cup Golden Syrup (90g) — or use light corn syrup or honey as a substitute if needed
⅓ Cup Desiccated Coconut (40g) — optional
¾ Cup Pecans, Chopped (95g)
½ Cup White Chocolate Chips (90g)

Instructions

Preheat the oven to 180°C (350°F). Line a 9″x13″ baking tin with baking paper.
Make the caramel first. In a saucepan over medium heat, combine the sweetened condensed milk, golden syrup, butter, desiccated coconut (if using) and chopped pecans. Stir gently until everything melts together and becomes smooth.
Remove the caramel from the heat and stir in a little vanilla extract if desired. Allow the caramel to cool slightly while you prepare the oat base.
In a bowl, mix the brown sugar with the melted butter. Add the eggs and beat until combined.
Add the all-purpose flour, self-raising flour, oats and the ½ cup desiccated coconut. Mix until the batter holds together evenly.
Press the oat mixture firmly into the base of the prepared pan. Bake for about 20 minutes or until the top is a very light golden colour.
Remove the base from the oven. Evenly spread the slightly cooled caramel over the baked oat layer, then sprinkle the white chocolate chips on top.
Return to the oven for around 15 minutes. The caramel should deepen to a golden colour and the white chocolate will soften.
Allow the slab to cool completely before slicing. For cleaner slices, chill in the refrigerator so the caramel firms up.

Notes & Tips

These bars are ideal chilled. If you prefer a softer caramel, reduce the final oven time slightly. You can add chocolate chips to the oat base for extra chocolate flavour. To make a smaller batch, halve the ingredients and bake in a 9″x9″ pan.

Nutrition (per piece)