Oatmeal bars with chocolate and caramel – a slightly more luxurious version of flapjacks with a lot more sugar and butter!
They can easily keep in the fridge for a week.
The recipe is inspired by Halfedbakedharvest.
Havregrynsbarer med chokolade og karamel
IngredientsOatmeal bars with chocolate and caramel
Oatmeal bars with chocolate and caramel
Heat the oven to 175 C convection.
Stir all the ingredients together until combined and even. Then fold in the chocolate. Line a 28 x 28 cm form with baking paper and spread half of the mixture in the form. Bake for 10 minutes and make the caramel in the meantime.
Put the butter, brown sugar and maple syrup in a saucepan and let it melt together over a medium heat. Then turn up the heat a little and let it bubble for about 8 minutes until it becomes a thick caramel.
Pour the caramel over the baked base and spread the rest of the oatmeal dough on top. Bake for another 25 minutes. Allow the oatmeal bars to cool completely before cutting into portions. Enjoy!