Otherwise known as Millionaire's Shortbread but with a slight adaptation. Where Millionaire's Shortbread has a base of - yes, you've guessed it - shortbread, this version includes the added bonus of oats. This is a change I wholly approve of - it makes the base lighter and crunchier and adds to the contrast with the soft caramel and chocolate.
If you have any leftover condensed milk (I have yet to find a 175 tin of the stuff) and were wondering what to do with it then you might want to take a look at these oat bars or this fudge - you can always halve the quantities!
Caramel Oat Bars
(original source of recipe long forgotten)
Base
100g/4oz butter or margarine
50g/2oz caster sugar
75g/3oz plain flour
75g/3oz porridge oats
Caramel
175g/7oz can condensed milk
100g/4oz butter or margarine
50g/2oz soft brown sugar
vanilla essence
Topping
100g/4oz chocolate, melted (you can use dark or milk chocolate depending on the level of sweetness you're after)
1) Grease a baking tin approximately 30 x 18cm (12 x 7 in)
2) Cream the butter and sugar together until light and fluffy, stir in flour and oats to form a stiff mixture and press into the tin
3) Bake for 20 minutes at 180c/350f/gas 4
4) Meanwhile, melt the butter, condensed milk and brown sugar in a pan over a gently heat. Simmer for 5 minutes, stirring continuously. Add vanilla essence to taste and beat well. Pour evenly over the cooked base and leave to cool.
5) Spread melted chocolate over the cooled caramel and mark with a fork. Leave to set before cutting into squares.
Yum! FYI, you can now buy 170g squeezy tubes of condensed milk. Plus...original source of recipe, in case you're interested is the McDougalls 'Better Baking' book (courtesy of grandad) - I have it here!!
ReplyDeleteOoh, I haven't seen those - will keep a look out. I remember that book now - had forgotten all about it!
ReplyDeleteWhat a great idea! I love Millionaire's shortbread and I imagine the addition of oats would taste great. Will have to give that one a try! :D
ReplyDelete