Caramel Oat Chocolate Chunk Shortbread Bars
Ingredients
Shortbread Crust
-
1 ⅔
cups
all-purpose flour
-
¼
teaspoon
salt
-
⅓
cup
granulated sugar
-
14
tablespoons
salted butter, cold, cut into tablespoon-size pieces
Filling
-
½
cup
salted butter
-
½
cup
granulated sugar
-
¾
cup
light or dark brown sugar
-
¼
teaspoon
salt
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
1
cup
old-fashioned rolled oats
-
½
cup
shredded coconut, sweetened or unsweetened (optional)
-
½
cup
toffee bits
-
1 ½
cups
white, milk, semisweet or bittersweet chocolate chunks or chips
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch pan with foil and nonstick spray.
- In a food processor, combine flour, salt, and sugar, then add butter and process until clumped.
- Press the shortbread mixture into the bottom of the pan and bake for 15-20 minutes until golden.
- For the filling, melt butter in a saucepan and brown it, then mix in sugars and salt off the heat.
- Let the mixture cool slightly, then whisk in eggs and vanilla.
- Stir in oats, coconut, toffee bits, and chocolate chips, then spread over the baked crust.
- Bake for an additional 20 minutes until set around the edges.
- Allow to cool slightly before serving, optionally topped with ice cream and caramel sauce.
Nutrition Facts (estimated)
Servings
24 bars
Calories
303
Total fat
18g
Total carbohydrates
32g
Total protein
3g
Sodium
159mg
Cholesterol
54mg
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