Biscoff Caramelita Bars

May 28, 2013

These oatmeal caramel bars from The Canadian Baker are some of my favourites (and one of the first recipes I found on a blog – eek time flies). I’ve tried them a few times. I can’t get the caramel candies here in Brussels, so I have to improvise a little bit. The first time I added way to much caramel sauce. It soaked through and turned the whole thing into a sloppy, ugly mess. A very tasty mess mind you, but definitely a mess. The next time I tried to compensate and ended up overdoing it – the

1 cup all-purpose flour
1 cup quick oats (if you’re using old-fashioned oats, process them in food processor for a few pulses first)
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine (softened)
3/4 cup biscoff (speculoos) spread
1/2 cup sugar
1/2 cup cream
1/4 tsp salt

Heat oven to 175C (350F) Line 8×8 baking pan with parchment paper. Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. Cut in butter until mixture is crumbly (I found it useful here to use my hands and a knife, but whatever works for you). Press half the mixture into pan. Bake for 10 minutes. This solidifies the base so the caramel doesn’t seep through too much. While baking, make caramel. Melt 1/2 cup sugar in medium heavy bottomed pan over medium heat. Take your time, stirring the melted sugar towards the center as it melts. Don’t over stir. When sugar is completely melted and turns amber, remove from heat and add half the cream and salt. If caramel seizes, return to low heat and stir till sugar melts again. Add in remainder of cream. Finally add in speculoos. Stir until smooth. Pour on top of partially baked oatmeal bar. (Here’s where you would add the white chocolate chips if you so fancied.) Add remaining oatmeal mixture. Bake for 20-25 minutes until golden. Let cool and cut – yum!

Nutritions

Calories
271

Sodium
120mg
5% DV

Fat
11g
17% DV

Protein
1g
3% DV

Carbs
24g
8% DV

Fiber
0.8999999999999999g
3% DV

Baked