“This is a favorite from the 70's updated with a crumbly, nutty topping”

Ingredients Nutrition


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

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