Creamy Caramel Oat Squares Recipe

Creamy Caramel And Oat Squares Recipe

90g soft margarine

4 tablespoons brown sugar

125g plain flour

35g rolled oats

Caramel Filling:

25g butter

20g brown sugar

180ml canned condensed milk

Topping:

95g dark chocolate

25g white chocolate

Method:

1. Beat together the margarine and brown sugar in a bowl until light and fluffy. Beat in the flour and rolled oats. Use your fingertips to bring the mixture together if necessary.

2. Press the mixture into the base of a shallow 20cm square cake tin.

3. Bake in a preheated oven at 180 degrees Celsius for 25 minutes or until just golden and firm. Cool in the tin.

4. Place the ingredients for the caramel filling in a pan and heat gently. Stir until the sugar has dissolved and the ingredients combined. Bring to the boil over a very low heat, then boil gently for 3-4 minutes, stirring constantly until thickened.

5. Pour the caramel filling over the biscuit base in the tin and leave to set.

6. For the topping, melt the dark chocolate and spread over the caramel. Melt the white chocolate and pipe lines of white chocolate over the dark chocolate. Using a cocktail stick or a skewer, feather the white chocolate into the dark chocolate. Leave to set.

7. Cut into squares and serve.