Hi lovelies! So, Charley absolutely loves baking (she has definitely inherited my sweet tooth) so rather than let her have processed biscuit treats too often, i am trying to bake with her once a week. She is an absolute joy to bake with – loves getting out all the ingredients from the baking shelf, LOVES to chuck the various ingredients into the bowl and does this child love some mixing or what?! She cracks me up and i look forward to many more baking and cooking experiences in years to come. On the back of the Chocolate Oat Brownie recipe i shared a few weeks ago, i spotted this fabulous oat bar recipe over here – it looks utterly delicious and i like that its something you can have for tea or dollied up with ice cream for dessert. The recipe calls for Dulce Leche which i love, but it’s pricey, so i would use tinned caramel instead.
Makes: 20 bars
• 1⅔ cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 8 tablespoons unsalted butter, room temperature
• 1 cup quick cooking, rolled oats
• ¼ cup white sugar
• ¾ cup light brown sugar, firmly packed
• 2 teaspoons vanilla extract
• 1 egg
• ¾ cup Dulce de Leche or tinned caramel
• 3 tablespoons all-purpose flour
• 1 cup chocolate chips
• ½ cup chopped pecans or walnuts
1. Preheat oven to 180 degrees.
2. Cut a length of parchment paper to fit a square (20cm) baking dish allowing the paper to come up to the top of both sides of the pan. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment lightly with cooking spray. Set aside.
3. Combine the flour, salt, and baking powder. Add the butter, oats and sugars and mix on medium low until combined and crumbly.
4. In a small bowl combine the dulce de leche and the remaining 3 tablespoons of flour.
5. Press half of the oat mixture in the bottom of the prepared baking pan. Bake for 15 minutes. Remove from the oven and sprinkle half the chocolate chips and half the nuts over the baked crust. Drizzle with half the caramel mixture then scatter the remaining oat mixture evenly over the top to cover. Sprinkle with the remaining chocolate chips, nuts and dulce de leche mixture.
6. Bake for 30-35 minutes or until the edges are set and the bars are a light golden brown.
7. Cool completely before cutting. (May be refrigerated to cool)
8. Store cooled squares in an airtight container at room temperature. They may be frozen.
I can’t wait to make these!
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