Makes 1 8×8 pan
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.
