These delicious Caramel Oatmeal Bars are likely to become your new favourite recipe. With a crisp base, a sweet, slightly chewy caramel centre, and a crumble topping, this is an easily made sweet snack that the whole family will enjoy. If you love a good, sweet treat that is quick to make, then this recipe is for you - the hardest part is waiting for them to cool down!
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the slice!)
In a large bowl, combine the flour, oats, salt and baking soda.
In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well. Reserve approximately 200g/7 oz of the mixture (about ⅓ of the mixture) for the topping.
Press the rest of the mixture into your prepared tin, and bake for 12 minutes or until a pale golden colour.
While the base is baking, make the caramel. Add the sweetened condensed milk, butter and brown sugar to a medium saucepan.
Over a medium heat, stir constantly for approximately 8 minutes, until the caramel has thickened slightly and is a light golden colour.
Once the base is ready, top immediately with the caramel mixture – use an offset spatula to ensure the caramel is even.
Carefully sprinkle the remaining mixture over the top – crumbling it as you go.
Bake for a further 12-15 minutes, or until the topping is cooked through and a light golden brown.
Remove from the oven, and allow to cool in the tin on your benchtop 30 minutes, before placing the tin in the fridge for a further 30 minutes.Once the slice is cool, it can be cut into nine bars using a sharp knife.
Notes
Flour: this recipe has been tested using a gluten-free all-purpose/plain flour.
Rolled oats: use certified gluten-free oats along with flour if you require this recipe to be gluten-free.
Sweetened Condensed Milk: full fat only. Do not use low fat or skim.
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Chill the bars: the Caramel Bars really need to chill before cutting, otherwise, they will fall apart.
Storage: store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. They will keep for two months.