-sassy baking-

Caramel Goo Goo Bars

Processed with VSCOcam

Processed with VSCOcam

Processed with VSCOcam

Processed with VSCOcam

 

Oozing and gooey, I named these decadent slices goo goo bars because that’s exactly what they are: caramel chocolate goo goo. I used a 8 x 8 pan and they were perfectly thick. If you have a 9 x 13 pan, double the recipe. And, if you’re feeling especially stressed or exceptionally bold, remove the flour and enjoy sticky goodness.

These bars are multifuctional. They can be used to fuel the dentist industry, bribe your peers and you can even use them to physically butter up your dad when the spring sales start.

 

Ingredients

  • ¾ cup unsalted butter (melted)
  • 1 ½ cups whole rolled oats
  • ¾ cup light brown sugar
  • 1 tsp bicarbonate of soda
  • ½ cup all-purpose flour
  • ½ tsp & 1 tsp vanilla
  • 1 cup chocolate chips
  • 35 caramel squares (or a bag of toffees)
  •  ⅔ half and half (1 part double 1 part single cream)

 

Directions

  1. Set Set oven to 180°C (350°F). Line a 8 x 8 pan with foil and spray well with cooking spray
  2. Add the oats, sugar, flour, soda and vanilla to the melted butter and combine
  3. Pat just over half of the mixture into the pan and bake for 9 – 10 minutes
  4. In the meantime melt the caramels and half and half together over low heat. Stir continously
  5. Remove pan from oven and leave for 3 minutes before sprinkling chocolate chips evenly
  6. Once the caramel mixture is smooth take off the heat and add the teaspoon of vanilla
  7. Pour the caramel over the baked oats
  8. Take the remaining oats and sprinkle over the caramel
  9. Place the pan over a tray in case the caramel bubbles over (mine didn’t)
  10. Bake for 14 – 16 minutes or until the edges are brown
  11. Leave to cool for at least two hours before attempting to slice (if you’re impatient then the fridge is faster)
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