-
1
Note it's best if the baked bars are refrigerated for at least 4 hours, so plan ahead.
-
2
Preheat the oven to 350 F. Line an 8x8-inch square pan with parchment paper. I lightly spray the bottom of the pan with cooking spray, then cut 2 pieces of parchment paper, each with sides that are longer and hang over 2 opposite edges of the pan. I lay the first piece in the pan, 2 edges extending, then lay the second piece criss-crossed over the first piece, edges extending on 2 sides. This makes sure all 4 sides of the pan are covered with parchment paper and makes lifting the cooled squares from the pan very easy.
-
3
For the crust: Place the oats, honey, flour, salt, cinnamon, butter and pecans in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is mostly smooth and all the ingredients are moistened. Press the mixture into the prepared pan. Bake at 350 F for 8-10 minutes or until the crust is light golden brown and it feels a little firm in the center. Remove the pan from the oven and allow the crust to cool while you prepare the filling.
-
4
For the filling: In a large mixing bowl using an electric mixer, beat the cream cheese, honey and salt until smooth. Beat in the eggs, one at a time, mixing well after each addition, scraping the sides of the bowl often. Beat in the vanilla and caramel extracts. Add the yogurt and beat until mixture is smooth, creamy and completely blended.
-
5
Spread half of the filling evenly over the crust. Drizzle half of the caramel topping over the filling. With a knife or wooden skewer, gently swirl the topping into the filling to marble. Repeat the layers with the remaining filling and remaining half of the caramel topping. I find drizzling the caramel in lines across the filling makes a nice pattern when you swirl it in.
-
6
Return the pan to the oven and bake at 350 F for 45-55 minutes or until the filling feels set when lightly pressed in the center. Remove from the oven and allow to cool completely in the pan. Cover and refrigerate the bars for at least 4 hours or overnight.
-
7
Use the parchment paper to lift the bars from the pan. Peel the paper away from the sides of the bars and cut into squares. A thin blade knife dipped in hot water and dried works great for cutting these. Wipe the blade and repeat dipping it in hot water and drying it before each cut...it gives you nice clean edges.
-
8
Refrigerate any leftovers. Makes 12-16 squares.
-
9
Adapted from a recipe by Clinton Kelly on The Chew.
