1/2 cup butter, softened
1/3 cup honey
1/4 cup white sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1 (1.2 ounce) package instant oatmeal
1/2 cup baking mix
1 cup semisweet chocolate chips
1 cup sliced walnuts
1 cup chopped walnuts
1/2 cup chopped pecans, for coating
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10x15 inch jellyroll pan lined with parchment paper.
In a medium bowl, cream together the butter and honey until smooth. Stir in sugar and flour. Melt in a double boiler and stir twice until mixture thickens. Add baking powder and oats and stir just until incorporated. Spread mixture evenly into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before cutting.
To make the filling for the Root Beer Muffin: In a medium saucepan, combine the water, milk, 2 egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon vanilla. Cook over medium heat, stirring frequently until mixture thickens and forms a white ball. Remove from heat.
In a large bowl, stir together the pecans, walnuts and walnuts.
Trim and spread Mering Oat Muffins according to package directions. Spoon mixture onto cooled glazed loaves, and refrigerate approximately 1 hour before serving.