These do satisfy a sweet tooth nicely. The rolled oats in the shortbread base give a satisfying slightly nutty flavour that goes well with the caramel and dark chocolate. Feel free to omit the white chocolate decorations but they are fun to do and look great.
Oaty Caramel & Chocolate Squares
For the Base
- 75g unsalted butter, softened
- 60g soft light brown sugar
- 140g plain flour
- 40g rolled oats
For the Caramel
- 175g unsalted butter
- 115g soft light brown sugar
- 225ml condensed milk
For the Topping
- 100g plain chocolate (70%)
- 25g white chocolate (optional)
- Preheat the oven to 180C/160C fan. Grease a shallow 20cm square tin with baking parchment.
- Place the butter and sugar into a bowl and beat with a hand mixer until light and fluffy.
- Beat in the flour and the oats. Use your fingertips to bring the mixture together and press into the base of the tin.
- Bake in the preheated oven for 25 minutes until golden brown and firm. Allow to cool in the tin.
- To make the caramel, place all the ingredients in a saucepan. Over a low to medium heat, stir until all the sugar has dissolved. Then, increase the heat and bring to a simmer.
- Turn the heat down to low and boil gently for 3 – 4 minutes, stirring all the time until the caramel has thickened.
- Pour the caramel over the base layer and leave to set.
- To make the chocolate topping, break the chocolate into small pieces into a microwave proof bowl and with medium power melt the chocolate in 30 second bursts. Stir until smooth and pour over the caramel layer.
- Break the white chocolate into pieces in a small microwave bowl and melt in short bursts. Pour the chocolate into a small sandwich bag and snip off a small corner.
- Pipe lines of white chocolate over the dark chocolate and using a cocktail stick, feather the white chocolate through the dark chocolate.
- Leave the chocolate layer to set before cutting into squares to serve.