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
CARAMEL LAYER
-
1
can (397g)
Sweetened Condensed Milk
-
1/3
cup
Golden Syrup
or Treacle
-
2
TB
Butter
WHITE CHOCOLATE LAYER:
-
160
g
White Chocolate
good quality, not baking chocolate ( 5.5 oz )
-
2
t
Vegetable Oil
-
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
-
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
CARAMEL LAYER:
-
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
-
Pour the caramel mixture over the baked crust – bake a further 10 minutes – remove from the oven and cool completely
WHITE CHOCOLATE LAYER
-
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