Description
Warm, sticky caramel and toasty oats meet crisp chocolate in a retro bake-sale favorite, perfect for large gatherings.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 113 g (1/2 cup) granulated sugar
- 1/2 tsp fine sea salt
- 170 g (12 tbsp / 3/4 cup) unsalted butter, cold and cubed
- 300 g (3 cups) old-fashioned rolled oats
- 100 g (1 cup) light brown sugar, packed
- 1/2 tsp ground cinnamon (optional)
- 400 g (14 oz / 1 can) sweetened condensed milk
- 113 g (8 tbsp / 1/2 cup) unsalted butter (for caramel)
- 1 tsp vanilla extract
- Pinch of salt
- 170 g (6 oz) semisweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 175°C (350°F). In a bowl, mix flour, sugar, and salt. Add cold cubed butter and rub or pulse until the mixture resembles coarse crumbs.
- Line a 13 x 9-inch pan with parchment and press two-thirds of the crumb mixture firmly into the pan. Bake for 12–14 minutes until pale golden. Let cool for 10 minutes.
- Combine oats, brown sugar, and cinnamon. Toss remaining crumb mix with half the oats for the top layer.
- In a saucepan over medium-low heat, combine sweetened condensed milk and butter for 6–8 minutes until thickened. Stir in vanilla and salt.
- Pour hot caramel over the shortbread base and sprinkle with chocolate chips. Let sit for 2–3 minutes, then swirl slightly.
- Sprinkle the oat/crumb mixture on top and bake for 10–12 minutes. Cool on a rack for 1 hour, then refrigerate for at least 30 minutes.
- Lift out using parchment, slice into 24 bars, and serve.
Notes
Chilling makes cutting neat and prevents oozing caramel. Can be made ahead and stored in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg