Caramel oat bars

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

Ingredients

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

Cooking Instructions

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