Ooey Gooey Caramel Oat Squares

These caramel oat bars comprise three layers: a rich shortbread base, ooey gooey condensed milk caramel, and a delightfully crunchy oat topping.

SHORTBREAD BASE INGREDIENTS:

1 cup flour
½ tsp baking powder
Pinch salt
¼ cup sugar
½ cup butter, room temperature

SHORTBREAD BASE DIRECTIONS:

In a bowl, stir together the dry ingredients until combined. Using your hands, blend in the butter with the flour until the mixture resembles a coarse meal. Line an 8×8 pan with parchment, press the dough firmly into the bottom of the baking dish, and bake for 12- 15 minutes or until the edges begin to brown. While the base is baking, prepare the other components.

TOPPING INGREDIENTS:

1 cup flour
1/3 cup brown sugar
1 cup rolled oats
1 ½ tsp cinnamon
½ tsp nutmeg
¾ cup melted butter

TOPPING DIRECTIONS:

Combine all of the dry ingredients together in a bowl and stir until combines. Pour over melted butter and stir until the butter is evenly distributed.

CARAMEL SAUCE INGREDIENTS:

¼ cup butter
2 tbsp corn syrup
¼ cup brown sugar
1 can sweetened condensed milk

CARAMEL SAUCE DIRECTIONS:

Place butter, corn syrup and brown sugar in a heavy-bottomed pot heated to medium heat. Once melted, add in the condensed milk, and stir constantly.

Once it comes to a boil, cook while stirring constantly for an additional 2 minutes. Once a golden caramel colour is achieved, remove from heat, and set aside.

ASSEMBLY:

Spread the caramel over the shortbread base and sprinkle the oat mixture over the top. Bake in a preheated
350°F for 30 minutes. Allow to cool to room temperature before cutting into squares. This recipe can be easily doubled or tripled and freezes like a dream.

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