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1
To prepare crust, preheat oven to 350F.
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2
Generously butter 9x9x2-inch metal baking pan.
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3
Line rimmed baking sheet with parchment.
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4
Using on and off turns, blend first 4 ingredients in processor until coarse meal forms.
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5
Add pecans, using on/off turn, process until nuts are chopped.
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6
Add oats, process same way until mixture is moistened, but not in clumps.
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7
Press 3 1/2 cups of this mixture onto bottom of prepared square pan.
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8
Do not clean processor.
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9
Transfer remaining crumbs to prepared lined baking sheet; bake crumbs on sheet until golden, stirring once, about 12 minutes.
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10
Remove sheet from oven; cool crumbs.
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11
Bake crust about 30 minutes -- remove from oven while preparing filling -- maintain oven temperature.
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12
To prepare filling, blend all ingredients in same processor until smooth.spread filling over warm crust -- bake until set, dry in center and beginning to rise at edges, about 20 minutes -- maintain oven temperature.
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13
To prepare topping,.
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14
Mix all ingredients in small bowl, spread evenly over hot filling.
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15
Bake until topping sets and bubbles at edges, about 5 minutes.
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16
Cool completely in pan on rack.
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17
Sprinkle crumbs over topping, gently press into topping.
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18
Cover and chill until cold, about 2 hours.
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19
This can be made ahead for 2 days.
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20
Cut into squares to serve.
