CHOCOLATE CARAMEL SQUARES
Nothing can compare with the delicious aroma of freshly baked homemade cookies. It is very difficult to resist these marvelously rich cookies, which consist of a chocolate top, a creamy filling, and a crunchy oat layer…
1/3 cup (generous) butter
1 cup all purpose flour
½ cup rolled oats
1/3 cup light brown sugar
2 tablespoons butter
¾ cup condensed milk
2 tablespoons brown sugar
1 teaspoon pure vanilla extract
3 ½ oz (100 g) dark chocolate
1 oz (25 g) white chocolate
DIRECTIONS for Chocolate Caramel Squares
Beat together the butter and brown sugar in a bowl, until light and fluffy. Beat in the flour and the rolled oats. You can use your fingertips to bring the mixture together – if necessary.
Press the oat mixture into the bottom of a shallow 8-inch/20 cm square cake pan.
Bake in a preheated oven 350 F/ 180 C for 25 minutes, or until just golden. Cool in the pan.
Place the ingredients for the caramel filling in a pan and heat gently, stirring, until the sugar has dissolved and the ingredients combine. Bring slowly to a boil over very low heat, then boil very gently for 3-4 minutes stirring constantly until thickened.
Pour caramel filling over the oat layer in the pan and let set.
Melt the dark chocolate and spread it over the caramel. If using
the white chocolate, melt it and pipe lines of white chocolate over the dark chocolate. Using a toothpick feather the white chocolate into the dark chocolate. Let set. Cut into squares, serve and Enjoy.
- Brown Sugar – You can also use white sugar but the brown will get a darker caramel color.
- You can line the pan with baking parchment so that the oat layer can be lifted out before cutting into pieces.
Photo Credit – gratitudeismine.com