These gooey bad boys are definitely not good for the waist line, they have a huge amount of butter and sugar and use two tins of condensed milk, yes you heard it right > TWO TINS<, heart attack waiting to happen!

I made these little treats for Diwali giveaways, as you know, me making these weren’t helping with the rest of the fatty, sugary food we have lol, oh well. It only happens once a year right?

I really loved the oat and coconut base in these bars, I haven’t used a coconut with oats in a base before, or not that I can remember. It gave a nice texture and taste and I will consider using it again.

I did have an issue with these are the caramel layer just didn’t set properly leaving it very gooey and unset :(. It had to be kept in the fridge otherwise it was a complete mess! The other thing I really, really loved about these bars was obvs the chocolate topping, as it was chunky it just made it even better, who doesn’t like chunky thick chocolate, yummy!

 

Oat and Coconut Gooey Caramel Bars
Yields 20
A gooey and sticky caramel bar with oat and coconut base
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Oat and coconut base
  1. 150g - butter
  2. 3/4 cup - brown sugar (I used light but any will do)
  3. 2 tbsp - golden syrup
  4. 2/3 cup - coconut threads (I used desiccated)
  5. 11/4 cup - rolled oats
  6. 3/4 cup - plain flour
  7. 1 tsp - baking powder
Caramel Layer
  1. 2 x 395g cans - of sweetened condensed milk
  2. 140g - unsalted butter, cubed
  3. 2 tbsp - golden syrup
  4. 1/4 cup - brown sugar (any will do)
  5. Pinch of salt
  6. 200g - dark chocolate, roughly chopped*
  7. Sea salt
Instructions
  1. 1. Preheat the oven to 180°C and line a 8" square tin.
  2. 2. In a saucepan, melt the butter, sugar and golden syrup. Remove from heat and set aside.
  3. 3. In a seperate bowl combine the coconut, rolled oats, flour and baking powder. Add the butter mixture and mix well. Press into lined tin and bake for 15 minutes or when just turning golden, then leave to cool.
  4. 4. Whilst in the oven you can make the caramel layer. In a saucepan, combine all ingredients. Once all ingredients have melted remove from heat and let cool for 10 minutes.
  5. 5. Pour caramel over oaty coconut base and bake for 15-20 minutes until golden and bubbling at the edges but still slightly runny in the centre. Remove from heat and set aside for 10 minutes.
  6. 6. Once slightly cool scatter the chopped chocolate and then refrigerate until the caramel has set.
  7. Sprinkle over a little sea salt before serving (optional)
Notes
  1. *You may not need to use the whole 200g depending on how chuncky you cut it
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