Description

Rich, chewy no-bake cookie bars featuring late-season peach and cinnamon flavors, topped with a sweet glaze and toasted pecans. Perfect for backyard parties as they require no oven and can be made ahead.

Ingredients

Scale

3 cups (270g) Old-Fashioned Rolled Oats
1 cup (125g) All-Purpose Flour
1 cup (225g / 2 sticks) Unsalted Butter
1 cup (200g) Granulated Sugar
1 cup (220g) Packed Brown Sugar
1 cup (240ml) Whole Milk
2 teaspoons Vanilla Extract
1 teaspoon Ground Cinnamon
½ teaspoon Salt
½ cup (120ml) Heavy Cream
1 cup (120g) Powdered Sugar, sifted
1 teaspoon Vanilla Bean Paste (optional)
½ cup (60g) Chopped Toasted Pecans

Instructions

Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the long sides. Set aside.
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
In a large heavy-bottomed pot, combine butter, granulated sugar, brown sugar, and milk. Place over medium-high heat and stir constantly until butter melts and sugars dissolve (about 5 minutes).
Once the mixture starts to bubble, let it boil vigorously for exactly 2 minutes. Remove from heat immediately.
Stir in vanilla extract and salt. Immediately add oats and flour, stirring vigorously until everything is evenly coated.
Transfer the hot mixture to the prepared pan. Use a greased spatula or the bottom of a measuring cup to press it down firmly and evenly.
Let the bars cool to room temperature for 20 minutes, then refrigerate for at least 2 hours or overnight until set.
While bars chill, whisk heavy cream and vanilla bean paste until smooth. Gradually whisk in powdered sugar until a thick but spreadable consistency is achieved.
Lift chilled bars out of the pan using the parchment overhang. Spread glaze evenly over the top.
Sprinkle toasted pecans over the wet glaze, pressing gently to adhere.
Cut into 24 squares using a sharp knife, wiping the knife between cuts for clean edges. Serve at room temperature.

Notes

Do not skip the 2-minute boil time; it cooks the raw flour taste out and sets the sugar structure. Use parchment paper instead of just greasing the pan to ensure easy removal. Chill thoroughly before glazing to prevent the glaze from soaking in. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: no-bake cookies, end of summer dessert, backyard party treat, gluten-free option, make-ahead dessert, oat bars, cinnamon pecan bars