Pretty much anything with dulce de leche or caramel is a total winner in my book! These gorgeous Dulce De Leche Oat Bars are no exception. Beautiful, creamy dulce de leche sanwiched between two layers of crunchy, golden oats. Sounds pretty amazing right? Indeed! Let’s crack on then.
Here is what you will need to make 9 large or 16 smaller pieces.
(Recipe adapted from That Skinny Chick Can Bake)
Preheat your oven to 190°C/Fan 180°C and grease & line to base & sides of your tin.
Sift the flour into a large bowl then mix in the oats, brown sugar, bicarbonate of soda & salt.
Add the cold, cubed butter. (Being cold and cubed just makes it much easier to work together into a crumble.) Get your hands in and rub the mixture between your thumb and forefingers. Keep going until you end up with a nice crumble and you can’t see any more chunks of butter.
Press two thirds of the mixture into the prepared tin and pop the remainder into the fridge to keep cold. (This will make it easier to crumble over later.)
Bake for 15-20 minutes until golden. (Peg only there as my baking paper was being naughty and kept falling over!)
Empty the can of dulce de leche over the base & spread evenly with a spoon/spatula.
Take the remaining crumble out the fridge and scatter over the top of the caramel.
Pop back into the oven to bake for a further 20-25 minutes until the dulce de leche is bubbling up the sides & the crumble is nice & golden.
Allow to cool completely in the tin before removing and slicing into either 9 large or 16 smaller pieces.
Store in an airtight container in the fridge and consume within 4-5 days.
These Dulce De Leche Oat Bars are proper nommy. I mean, the caramel is awesome but I absolutely love oats too. Oats make everything super crunchy, even with SO much caramel on top. Still crunchy!
I hope you enjoyed the post my lovelies, until next time.