Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Caramel Treasure Bars with Crunchy Oat Base - photo 1
← Recipes

Caramel Treasure Bars with Crunchy Oat Base

Desserts Cakes and Bakes Snacks 180 min Medium 4 wyświetleń ~119.34 PLN - (0)
Rate:
(0)

Description

Here is a recipe for absolutely decadent, multi-layered bars that can easily replace your favorite store-bought sweets. They are a homemade interpretation of the famous 'Millionaire's Shortbread'. The foundation is a buttery, slightly salty, and wonderfully crunchy base made from oats and flour, which provides the perfect contrast to the next layer. The heart of the bar is a thick, gooey, homemade caramel with roasted pecans that melts in your mouth, releasing deep notes of toffee and vanilla. Topping it all off is a thick layer of velvety dark chocolate, accented with a pinch of sea salt that enhances the sweetness of the caramel and adds a sophisticated flavor. The bars look incredibly appetizing, with clearly visible layers, making them the perfect dessert for special occasions, home gatherings, or as an elegant, edible gift.

Składniki (13)

Servings:
16
  • Butter 270 g
  • Muscovado brown sugar 300 g
  • Wheat flour type 450 120 g
  • Mountain oats 100 g
  • Baking powder 5 g
  • Sweetened condensed milk 400 ml
  • Golden syrup 2 łyżki
  • Pecan nuts 150 g
  • Vanilla extract 5 g
  • Dark chocolate 70% 200 g
  • Coconut oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Flaky sea salt 0.3 łyżeczek
💰 Szacowany koszt dania: ~119.34 PLN (7.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

1

Start by preparing the baking pan and the oven. Preheat the oven to 180°C with the convection function (or 190°C without convection). Prepare a square or rectangular baking pan, e.g. measuring 20x30 cm. Line it with parchment paper in such a way that the paper extends beyond the edges of the pan – this will create 'handles' that will make it much easier to remove the finished cake later.

Use a metal or glass pan. Silicone may be too flexible. The protruding 'handles' made of paper are a key trick – without them, removing the sticky dough will be almost impossible without damaging it.
2

In a large bowl, combine the dry ingredients for the base. Add the all-purpose flour, oats, 100g of Muscovado brown sugar, baking powder, and 2 pinches of salt. Mix everything thoroughly with a whisk or spoon to ensure the ingredients are evenly distributed. This will give the base a uniform texture.

Ingredients: Wheat flour type 450, Mountain oats, Muscovado brown sugar, Baking powder, Salt
Use a large bowl to avoid spilling ingredients. Thoroughly mixing the dry ingredients before adding the butter prevents lumps from forming, for example, from the baking powder, in one spot.
3

Melt 150g of butter in a small saucepan over low heat or in the microwave. Do not let it boil; it should only be liquid. Pour the melted butter into a bowl with the dry ingredients. Using a fork or your fingertips, mix and rub the mixture until all the ingredients are combined and have the consistency of wet sand. There should be no visible dry spots of flour.

Ingredients: Butter
The easiest way to do this is with your fingers, rubbing the butter into the dry ingredients, just like when making crumble. The mixture is ready when it holds its shape when squeezed in your hand.
4

Pour the prepared mixture into a lined baking dish. Spread it evenly across the entire surface. Then, using the bottom of a glass or your hand, press the mixture firmly and evenly into the bottom of the dish. It is important that the base is compact and does not crumble after baking. Place the dish in the preheated oven and bake for 20-25 minutes, until the base turns golden brown and smells nutty. After baking, remove from the oven and set aside to cool completely.

Use a flat-bottomed glass to achieve a perfectly even and compact surface on the bottom. Do not pour hot caramel onto a hot base – it must cool first.

Caramel with Nuts

5

While the base is cooling, prepare the caramel filling. In a heavy-bottomed saucepan, place 120g of butter, 200g of Muscovado brown sugar, the entire can (400ml) of sweetened condensed milk, and 2 tablespoons of golden syrup (or honey). Set the saucepan over medium heat.

Ingredients: Butter, Muscovado brown sugar, Sweetened condensed milk, Golden syrup
Using a heavy-bottomed saucepan is absolutely crucial! It prevents the caramel from burning, which is the most common mistake. A thin pot will cause the sugar at the bottom to burn before the rest of the mixture boils.
6

Heat the mixture, stirring constantly with a wooden spoon or silicone spatula, until the butter and sugar are completely dissolved. Then increase the heat and bring the mixture to a boil. From the moment it boils, cook for 5-7 minutes, continuing to stir. The caramel is ready when it thickens noticeably, starts to pull away from the edges of the saucepan while stirring, and takes on a deep golden-brown color. It should have the consistency of very thick pudding.

Do not leave the pot for a moment! Caramel requires constant stirring, especially around the edges and at the bottom, to prevent burning. If you have a candy thermometer, cook until it reaches a temperature of 112-115°C.
7

Remove the saucepan from the heat. Be careful, the mixture is very hot. Immediately add the chopped pecans and a teaspoon of vanilla extract. Stir vigorously to evenly distribute the additions in the caramel.

Ingredients: Pecan nuts, Vanilla extract
Always add vanilla after removing from heat – its delicate aroma would quickly evaporate at high temperatures. You can lightly toast the nuts in a dry pan for 3-4 minutes beforehand to release their flavor.
8

Quickly pour the hot caramel mixture over the completely cooled oat base. Using a silicone spatula or the back of a spoon, spread the caramel evenly over the entire surface. Set the pan aside for at least 1 hour at room temperature for the caramel to slightly set and cool.

Work quickly, as the caramel starts to set as it cools. If you have trouble spreading it, you can gently moisten the spatula with water, but don't overdo it to avoid thinning the caramel.

Chocolate glaze and assembly

9

When the caramel layer is cool to the touch and set, prepare the glaze. Break 200g of dark chocolate into small pieces and place it in a heatproof bowl. Add a tablespoon of coconut oil. Melt the chocolate in a water bath (placing the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water) or in the microwave (heating in 30-second intervals and stirring each time). Stir until the chocolate is smooth and shiny.

Ingredients: Dark chocolate 70%, Coconut oil
The safest method is a water bath. When melting in the microwave, be careful not to overheat the chocolate, as it will become dull and grainy. Coconut oil is key to prevent the coating from cracking hard when cutting.
10

Pour the melted chocolate over the caramel layer. Gently tilting the pan from side to side, allow the chocolate to evenly cover the entire surface. You can also use a spatula to smooth it out. If using, sprinkle the top with a pinch of flaky sea salt while the chocolate is still liquid.

Ingredients: Flaky sea salt
Do not mix too vigorously with the spatula to avoid blending the chocolate with the caramel. Gentle movements or tilting the mold will give the best, smooth effect. Add the salt right away; otherwise, it won't stick to the topping.
11

Place the entire mold in the refrigerator for at least 2 hours, preferably for 3-4 hours, until all layers are completely set. The chocolate on top should be firm to the touch.

Don't rush this step. Cutting too early will cause the layers to melt together and the bars will lose their shape. Patience is the key to perfect, even layers.
12

When the dough is well chilled, remove it from the mold by grabbing the protruding ends of the parchment paper and transferring it to a cutting board. Prepare a large, sharp knife. Dip the blade of the knife in hot water, wipe it dry with a paper towel, and then with a decisive motion, cut the dough. Repeat the process of heating and wiping the knife before each cut. Cut into 16-20 rectangular bars.

The hot knife technique is essential for achieving a clean, professional cut without cracking the chocolate layer. Do not attempt to cut by 'sawing' – one decisive, vertical motion down will yield the best result.

Fun Fact

💡

This recipe is a variation of the Scottish dessert 'Millionaire's Shortbread'. Its name comes from the fact that it is so rich and decadent in flavor that it evokes luxury and wealth. The first mentions of it appeared in Scottish magazines in the 1970s.

Best for

Domowe przyjęcie Podwieczorek Słodki stół na specjalne okazje Jako jadalny prezent

Tips

🍽️ Serving

The bars taste best at room temperature when the caramel is soft and chewy. Take them out of the fridge about 20-30 minutes before serving. They pair perfectly with a cup of bitter coffee or black tea, which balance their sweetness.

🥡 Storage

Store the bars in an airtight container in the refrigerator. This will keep them fresh and maintain the right consistency for up to a week. You can stack them in layers, placing parchment paper between each layer to prevent them from sticking together.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Raspberry-Vanilla Strips with Puff Pastry 45 min

Raspberry-Vanilla Strips with Puff Pastry

Cakes and Bakes
Mini Custard Doughnuts with Vanilla Cloud 160 min

Mini Custard Doughnuts with Vanilla Cloud

Desserts
Baked Gnocchi with Pumpkin, Sage, and Hazelnuts in a Butter Sauce 75 min

Baked Gnocchi with Pumpkin, Sage, and Haze...

Main dishes
Pistachio Crinkle Cookies with a Hint of Almond 100 min

Pistachio Crinkle Cookies with a Hint of A...

Cakes and Bakes
Marble Chocolate-Nut Bundt Cake with Cocoa Crumble 210 min

Marble Chocolate-Nut Bundt Cake with Cocoa...

Cakes and Bakes
Moist Spiced Gingerbread with a Hint of Orange and White Chocolate Glaze 150 min

Moist Spiced Gingerbread with a Hint of Or...

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Snacks
Snacks in: New Year's Eve

Snacks are the perfect way to make the wait for midnight more enjoyable; they should be small but impressive.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama