Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 320 g soft caramel sweets, about 32, unwrapped rounded
- 120 ml double cream rounded
- 170 g unsalted butter, melted rounded
- 150 g light brown sugar rounded
- 120 g plain flour rounded
- 90 g rolled oats rounded
- 5 g baking soda rounded
- 170 g semi-sweet chocolate chips rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C. Line a 20 cm square pan with parchment, leaving handles.
- Mix melted butter and brown sugar, then stir in flour, oats and baking soda. Press half firmly into the pan and bake for 10 minutes.
- Meanwhile melt the caramels with the cream over low heat, stirring until completely smooth.
- Scatter chocolate over the hot base, pour over the caramel and crumble the remaining oat mixture evenly on top.
- Bake for 15 to 18 minutes until the edges are lightly browned. Cool completely, then chill until the caramel is firm enough to cut.
Notes
- Fresh caramel is dangerously hot and fluid; do not cut or taste until fully cool.
- For gluten-free bars, use a suitable flour blend, certified gluten-free oats and verified sweets.
- Contains dairy, wheat and oats and may contain soy.
Sources consulted
Sources consulted
From Christoph Mayer