Even saying ‘caramel and chocolate crumble’ makes our mouth water. This layered slice has a chocolate and gooey middle and crust topping. The oats add a bit of chewiness and the melted caramel oozes from the slice. If you desire, you can also add salt, to taste, to create a salted caramel slice. The only down side is you’ll have to wait a few hours, to let the bars set, before slicing.
- 3/4 cup unsalted butter, melted
- 3/ 4 cup light brown sugar, packed
- 1 tablespoon vanilla
- 1 cup plain flour
- 1 cup whole-rolled old fashioned oats
- 1 teaspoon baking soda
- 1 cup caramel sauce, or more/less depending on taste preference
- 1/2 cup heavy cream
- 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
- 1 cup semi-sweet chocolate chips or chunks
- Preheat oven to 175C. Line an 20x20cm pan with alfoil and spray with cooking spray. This will help with clean up!
- Melt butter and then add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, and stir until combined. (Mixture will be quite thick).
- Add half of the mixture to the prepared pan, and smooth it with the back of a spoon, to create an even, flat layer; set remainder aside.
- Bake for 10 minutes.
- Caramel sauce: in a large microwave-save mixing bowl, combine the caramel and cream; heat until mixture can be stirred smooth. Or, combine caramel and cream in a medium saucepan, and heat over medium-low heat to melt, stirring continuously.
- Optional: stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
- Remove pan from the oven and evenly sprinkle with the chocolate.
- Evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes or until brown.
- Allow bars to cool completely in the pan before slicing (give the caramel time to firm up). This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top.
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