Oatmeal-based Chocolate Caramel Oatmeal Bars are ideal for folks who enjoy sweets but are on a ďïệt. This cake has four layers, two of which are oats covered in chocolate and caramel. The softness and elasticity of the oat shell may be enjoyed right in a piece of cake, while the two inside layers are made up of sweet chocolate chips and molten caramel. Even the most discerning diners will nod in agreement with this fantastic mix.
Don’t worry if you’ve never made a cake before because this one is incredibly simple to create. With this recipe, you will almost certainly succeed on the first try. Chocolate Caramel Oatmeal Bars add a touch of sweetness to any small gathering or serve as a dessert during a casual lunch or family picnic.
10 caramel candy squares
1 and 1/4 cups old fashioned oats
1 cup all-purpose flour
1/2 cup coconut oil, melted
1/2 cup semi-sweet chocolate chips
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
1/4 teaspoon salt
2 and 1/2 tablespoons heavy cream
Step 1: Preheat the oven to 350 degrees F (177 degrees C) and prepare an 8×8 inch cake pan by spraying the inside with non-stick spray and lining it with parchment paper. Leave extra paper on the pan’s sides to make removing the cake from the mold simpler once it’s finished baking.
Step 2: Combine the oats, flour, baking soda, and salt in a mixing dish and stir well. Set aside.
Step 3: Combine brown sugar and coconut oil in the bowl of an electric mixer fitted with a whisk and beat on high until well blended.
Step 4: Reduce the mixer speed to medium and add the eggs and vanilla extract to the sugar mixture in step 3; beat until smooth.
Stage 5: Reduce the speed of the electric mixer to low and gradually add the dry flour combination from step 2 to the wet mixture from step 4, beating until well combined; we now have a complete cake batter.
Step 6: Combine the caramel and heavy cream in a small saucepan and cook over medium and low heat, stirring constantly, until the mixture is smooth and completely mixed, then remove from the heat.
Step 7: Spread 34% of the cake dough from step 5 evenly into the previously prepared mold with a spatula and gently press the dough surface into the mold’s bottom.
Step 8: Evenly sprinkle chocolate chips on top of the cake batter from step 7, then evenly coat the caramel from step 6 on top of the chocolate.
Step 9: Spread the remaining 14% of the cake batter equally on top of the caramel layer with a spatula and lightly press the dough surface.
Step 10: Bake the cake for about 20 minutes, or until the edges are golden brown, in a preheated oven.
Step 11: When the cake is done, remove it from the oven and cool for about 20 minutes in the mold before gently removing it from the mold by lifting the excess parchment paper on both sides.
Step 12: Serve the cake into medium squares.