Caramel oat bars

Makes 6
15 minutes
20 minutes

“This is my version of a Nuttikrust sandwiched with melted toffess and choc chips. You can make them three days in advance and store in an airtight container at room temperature.”- Abigail Donnelly

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  • For the filling:
  • 2 x 125 g packets Woolworths butter toffees
  • ½ cup cream
  • For the crumble:
  • 180 g butter, melted
  • 250 g flour
  • 250 g oats
  • 1 t bicarbonate of soda
  • 1 T vanilla extract
  • For the topping:
  • 100 g Woolworths dark chocolate drops

1. To make the filling, melt the toffees and cream in a saucepan over a medium heat until smooth.

2. Preheat the oven to 180°C. To make the crumble, mix all the ingredients until well incorporated.

3. Line a 27 x 18 cm baking tray and press in half the crumble. Top with the filling and half the chocolate drops. Add the remaining crumble and chocolate drops. Bake for 15–20 minutes. Allow to cool, then slice into 10 x 5 cm fingers.

Cook's note: Use Woolworths’ 70% cocoa dark chocolate drops. They add the right amount of bitterness needed to offset the sweetness of the caramel.

Find more biscuit recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly 
Food assistant: Josh van Zyl

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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