Chocolate Caramel Squares
This treat is inspired by millionaires’ shortbread (also known as caramel shortbread), but with an oatmeal base.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 3/4 cup (75 g) quick-cooking oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (85 g) unsalted butter, softened
- 1 cup (210 g) lightly packed brown sugar
- 1 egg yolk
- 1/2 cup (125 ml) homemade or store-bought salted caramel sauce
- 5 oz (140 g) dark chocolate, chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square, straight-edge pan with parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, oats, baking soda and salt. Set aside.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients until the mixture is crumbly in texture.
- Press two-thirds of the mixture into the pan. Spread with the caramel sauce and sprinkle with 3 1/2 oz (100 g) of the chocolate. Cover with the remaining dough and chocolate (1 1/2 oz / 40 g).
- Bake for 25 minutes or until lightly golden brown. Let cool completely. Cut into squares.
- The squares will keep for 1 week in an airtight container at room temperature.
This treat is inspired by millionaires’ shortbread (also known as caramel shortbread), but with an oatmeal base.