White Chocolate Caramel Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These White Chocolate Caramel Bars have it all ! Oatmeal-Coconut Crust, gooey Caramel, all topped with White Chocolate
Course: Dessert
Servings: 20 Bars
Author: Linda Nortje
  • 1/3 cup Rolled Oatmeal processed finely
  • 1/2 cup Self-Raising Flour
  • 2 t Cocoa Powder
  • 1/3 cup Light Brown Sugar firmly packed
  • 1/2 cup Desiccated Coconut
  • 1/2 cup Butter melted
  • 1 can (397g) Sweetened Condensed Milk
  • 1/3 cup Golden Syrup or Treacle
  • 2 TB Butter
  • 160 g White Chocolate good quality, not baking chocolate ( 5.5 oz )
  • 2 t Vegetable Oil
  1. Pre-heat the oven to 180 deg C (350 deg F) – line a 20 x 20cm (8 x 8 inch) baking dish with baking paper – leave an edge hanging over the sides for easy removal later
  2. Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl – add the melted butter and mix – press onto the bottom of the prepared baking dish – bake 10 minutes
  1. Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan – heat over medium heat, stirring for 5 – 10 minutes until the mixture thickens and turns a light caramel color
  2. Pour the caramel mixture over the baked crust – bake a further 10 minutes – remove from the oven and cool completely
  1. Melt the White Chocolate (microwave or over boiling water) – add the Oil – stir to combine – pour over the caramel – refrigerate 30 minutes or until set – cut into bars using a hot knife