A delightful treat combining a buttery oat base, creamy caramel, and rich chocolate topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Mix in the flour and oats until combined, forming a crumbly dough.
Do not overmix to maintain a tender texture.
Press the mixture evenly into the baking tin and bake for 20-25 minutes until golden.
Use the back of a spoon to level the surface.
Allow the base to cool completely.
Cooling prevents the caramel from melting into the base.
In a saucepan, combine the butter, sugar, and condensed milk. Heat gently, stirring constantly, until thickened, about 3-4 minutes.
Stirring constantly prevents the caramel from burning.
Pour the caramel over the cooled base and let it set.
Chill in the fridge for faster setting.
Melt the chocolate in a microwave or over a double boiler.
Stir the chocolate frequently to avoid scorching.
Spread the melted chocolate over the caramel layer and let it set slightly.
Mark portions before the chocolate fully hardens to prevent cracking.
Cut into squares and serve.
Use a sharp knife for clean cuts.
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