Ingredients
- All-purpose flour: 1 1/2 cups
- Old-fashioned rolled oats: 1 cup
- Light brown sugar (packed): 3/4 cup
- Unsalted butter (softened): 1/2 cup (1 stick)
- Large eggs: 2
- Semi-sweet chocolate chips: 1 cup
- Chopped pecans: 1/2 cup
- Baking soda: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and eggs until the mixture is light and fluffy. Add 1 teaspoon of vanilla extract (optional) and mix briefly.
- Step 3: In a separate bowl, whisk together the flour, oats, and baking soda. Gradually incorporate the dry ingredients into the wet mixture, mixing only until just combined into a thick dough.
- Step 4: Fold in the chocolate chips and chopped pecans until they are evenly distributed throughout the dough. Press the entire mixture firmly and evenly into the bottom of the prepared 8×8 inch pan.
- Step 5: Bake for 30–35 minutes, or until the edges are golden brown and the center is set. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper and slicing into squares.
Notes
- For maximum freshness, keep sliced bars stored in an airtight container at room temperature for up to five days, or freeze them tightly wrapped for longer storage.
- If serving from the fridge or freezer, microwave individual squares for 10-15 seconds to melt the chocolate chips slightly and restore that warm, fresh-baked chewiness.
- Serve these rustic bars slightly warm with a scoop of vanilla bean ice cream and a drizzle of caramel or bourbon sauce to fully embrace the Southern dessert theme.
- Ensure your brown sugar is packed firmly and your butter is truly softened, as this combination is essential for achieving the dense, rich, and perfectly chewy texture of the base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American