The sun is shining! I’ve been busy developing and photographing lots of exciting recipes for a new platform (more news to come) as well as writing and baking and making these (slightly addictive) Salted Caramel Chocolate Oatmeal Bars.
Recently, a recipe from one of my favourite blogs, Pinch of Yum, popped into my inbox and I knew instantly that I had to make it. The recipe was for Chocolate Caramel Oatmeal Bars. Since I had half a jar of Bonne Maman Confiture de Caramel left over, having made The ‘Big Daddy’ Salted Caramel Fudge Cake last weekend, I knew this would be the perfect recipe to make for a girls night in. I had actually been instructed to come with salad, but these were too good not to bring instead! Mine turned out a little more crumbly than on Pinch of Yum, as I had to convert measurements, plus I had an extra little pair of helping hands (which meant half the flour was all over the floor!) but they were equally tasty. Having made them once, I made them again to take to our summer fair, along with a big batch of cupcakes and as I type, I’m seriously craving them again…
Salted Caramel Chocolate Oatmeal Bars
Recipe adapted from US blog Pinch of Yum. These are a great treat – made with oats, butter, caramel and dark chocolate.
200g plain flour
115g rolled oats
220g soft brown sugar
3/4 teaspoon baking powder
1/2 teaspoon sea salt
125g unsalted butter, melted and cooled a little
150g good quality (60%+) dark chocolate, chopped (I used Lindt 62%)
180g caramel (I used Bonne Maman Confiture de Caramel)
An extra pinch of sea salt
- Preheat the oven to 180C. Melt the butter and leave it to one side to cool. Put the flour, oats, sugar, baking powder, and a pinch of salt into a mixing bowl. Pour in the butter and mix everything together with a spoon until a soft (but still crumbly) dough forms. If the dough feels sticky, add a little more flour.
- Take a 9 x 13 baking dish and press 2/3 of the dough into it, flattening it down. Save1/3 for topping. Bake for 15 minutes or until the top is turning golden.
- While crust is baking, melt the caramel (adding an extra pinch of sea salt) in the microwave until it is runny and set to one side.
- Take the crust out of the oven and very carefully sprinkle over the grated or chopped chocolate. Next, pour the melted caramel over the chocolate chips. Then, crumble the remaining dough over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown.
- The hardest part is letting it stand for an hour or so, until the caramel is cooled. Slice into bars with a sharp knife.
Find the original Pinch of Yum recipe adapted by Lindsay here – with US measurements.
More Bake Sale Ideas
We’ve had our school summer fair, but if yours is still to come pop over and read my latest piece for JamieOliver.com on Bake Sale Ideas, too.