Sunday, 6 January 2013

White Chocolate and Almond Caramel Bars

A chewy caramel bar filled with creamy white chocolate and crunchy almonds on an oatmeal crust.  They are delicious but rich.  Cut in small pieces.



2 cups all-purpose flour
2 cups quick oats
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter, melted
1 1/2 cups white chocolate chips (225g package)
1 cup slivered almonds
1 cup toffee bits
1 1/3 cups caramel sundae sauce
1/3 cup all-purpose flour


Combine first 4 dry ingredients in mixing bowl.  Add melted butter.  Mix well.  Reserve 1 cup of crumbly mixture.  Press remainder in greased 9" x 13" pan. 

Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. 

Combine chips, almonds and toffee bits.  Sprinkle evenly over base. 

Mix sundae sauce and 1/3 cup flour until smooth.  Pour evenly over base.  Sprinkle reserved oat mixture on top.  Bake 20 to 25 minutes longer, or until golden.  Cool completely before cutting into bars.   Store in an airtight container.  They freeze well. 

Makes about 50 small bars.

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