Caramel Bar Biscuits

    (68)
    50 minutes

    Caramel ice cream topping is the perfect ingredient which makes these bar biscuits both delicious and very easy to make. Watch them disappear!


    68 people made this

    Ingredients
    Makes: 24 bar biscuits

    • 2 cups (250g) plain flour
    • 2 cups rolled oats
    • 1 1/2 cups brown sugar
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • 375g butter, melted
    • 2 cups dark chocolate chips
    • 340g caramel ice cream topping
    • 90g plain flour

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a 22x33cm baking tray.
    2. In a large bowl stir together 2 cups flour, oats, brown sugar, salt and bicarb soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
    3. Bake for 10 minutes in the preheated oven until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand so the chips melt slightly.
    4. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
    5. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (57)

    by
    65

    I just realized I've never rated this, although I've made at least 50 batches! These are so wonderful, I found them on this site after tasting the same recipe at a popular sandwich chain, called "Sheila's Dream Bars" there. This is the exact same recipe, and it is buttery, but wonderful. You can omit 1 stick of butter without impacting the recipe too much if needed, I also often cut back on the sugar just 3-4 tblsp or so since the filling is so sweet. It definitely helps to refrigerate the dough for the top layer before adding and try to smoosh it flat and piece together as much as possible. And definitely keep the filling at least half an inch from the edges, I also press the dough down all around the edges to keep the caramel from leaking to the edge and burning. I have also started making different variations of these bars with different fillings - strawberry preserves and cheesecake filling, leftover apple pie filling and pecans, leftover bananas foster filling...all wonderful. They look nice when you wrap them in plastic wrap in squares and are very easy to make - thanks so much for ending my search!!  -  15 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    18

    These were way too buttery. Even after they cooled off the butter was all over everyones hands and plates. Very greasy. I put them in the fridge and they were a little better after that. If I make them again I will definitely use less butter.  -  12 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    13

    Yummy yummy! I went with the suggestion of using 3/4 cup granulated sugar & 3/4 cup brown sugar. You could cut down butter, but I found that by baking an additional 10-15 minutes it allowed the gooey topping to become more golden and crunchy. I used dulce de leche & it was just marvelous!  -  30 Oct 2004  (Review from Allrecipes USA and Canada)

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