If my kids’ reaction to my baking was an indication of how good my recipes are, these would come top of my list of achievements! They disappeared quicker than a flash and were bestowed the highest praise possible!
From what I’ve read and seen, in some respects these are quite similar to Carmelitas, the only difference is that the caramel in mine isn’t gooey and the chocolate is more solid. I liked them like this and didn’t feel the need for chocolate and caramel to be spilling out everywhere, but add more of both if you prefer them that way!
- 100g butter
- 85g brown sugar
- 1 teaspoon vanilla sugar
- 100g plain flour
- 130g oats
- 1 teaspoon baking soda
- 100g caramel (I used Nestle’s tinned variety but you could make your own)
- 100g chocolate (chopped into large pieces)
~ Melt the butter and leave to cool for a while.
~ Pre-heat the oven to 175°C and prepare a baking tin with grease-proof paper or foil.
~ Mix the butter with the brown sugar and vanilla sugar until well combined.
~ In a separate bowl, mix the oats, flour and baking soda. Add to the wet ingredients and stir until well mixed.
~ Press around half of the mixture into the baking tin, keeping the remainder to use later. Bake for around 10 minutes until the edges are starting to brown.
~ Remove from the oven and spread the caramel evenly over the top. Then sprinkle the chocolate over the top and lastly, cover with the retained oat mixture.
~ Put back in the oven and bake for a further 15 minutes or so, until it is just browning on top and the caramel starts to bubble up a little.
~ Allow to cool completely and then place in the fridge for several hours (preferably overnight if you can). Slice into squares and enjoy!