CHOCOLATE CARAMEL SQUARES

The rolled oats give our classic chocolate caramel squares extra texture to offset the sweetness of the caramel.

PREPARATION TIME: 40 mins BAKING TIME: 25 mins MAKES: 16 squares

INGREDIENTS

Soft Margarine 1/3 cup
Brown sugar 1/3 cup
All-purpose flour 1 cup
Rolled oats 1/2 cup

FOR CARAMEL FILLING
Butter 2 tbsp
Brown sugar 2 tbsp
Condensed milk 3/4 cup

FOR TOPPING
Semisweet chocolate 100 gm
White chocolate 25 gm (optional)

METHOD

Preheat the oven to 350 F/180 C.
Beat together the margarine and brown sugar in a bowl until light and fluffy. Beat in the flour and the rolled oats. Use your fingertips to bring the mixture together, if necessary.
Press the mixture into the base of a shallow 8 inch/20-cm square cake pan.
Bake the cookies in the preheated oven for 25 minutes. or until just golden and firm.Cool in the pan. Place the ingredients for the caramel filling in a saucepan and heat gently, stirring until the sugar has
dissolved.Bring slowly to a boil over very low heat, then boil very gently for 3-4 minutes, stirring constantly, until thickened.
Pour the caramel filling over the oat layer in the pan and let set.
Melt the semisweet chocolate and spread it over the caramel. If using the white chocolate, place in a heatproof bowl set Over a saucepan Of gently simmering water until melted.
Pipe lines Of white chocolate over the semisweet chocolate.
Using a toothpick, feather the white chocolate into the semisweet chocolate, Let set, then cut into squares to serve.