Oat cookie base, salted caramel filling and a graham cracker crumb top
I contemplated for a long time, since February when I came up with these bars, whether or not to share them with you. But alas, they’re too good to be kept to myself. Sharing is caring! So, here they are. The most perfect, simple bars you can make for any occasion
The photos I have of them are from 3 different occasions which shows just how reliable and fail-safe they are. I’ve made them for the school fashion show, school play and even for my sister’s birthday.
What makes these bars so great is the simplicity of them. The oat cookie base can be used for carmelitas, cookie bars in themselves, or even as an oat base for a pie or cheesecake. I cheated with the caramel layer here using store-bought caramel sauce but melted soft caramels would work just as well. The thickness of the caramel filling is entirely up to you. If you want more caramel, add more caramel! It doesn’t affect the bars in any way except for the fact that.. you have more caramel! The graham cracker (digestive) crumb top ties everything together and helps protect against messy, sticky fingers.
I usually cut these bite size as I serve for a lot of people but it’s entirely up to you. I think that for picnics or gifts larger, around 3″ square bars would be perfect. Enjoy!
- ¾ cup butter (melted)
- ¾ cup light brown sugar (packed)
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1 cup whole-rolled oats
- 1 tsp baking soda
- 1 jar salted caramel (260g) or 35 soft caramels (melted)
- ¼ cup double cream
- ½ cup graham cracker crumbs (16 digestives)
- ½ cup unsalted butter (melted)
- Set oven to 180°C (350°F) Line a 9″ x 9″ pan with parchment or foil
- Whisk the sugar and vanilla into the melted butter until smooth
- Add the flour, oats and baking soda until combined
- Pat mixture into the base of the pan and bake for 15 minutes. Set aside
- In a microwave-safe bowl heat the caramel and cream on high for 1 minute
- Pour caramel over oat cookie base
- In another bowl combine the crumbs and butter to produce a sandy texture
- Sprinkle evenly over the caramel layer
- Bake for 20-25 minutes