This was made late one evening because why…. I felt like something sweet… That is definitely an understatement.
1½ cups Cake flour
1½ cups Regular Oats (I used Jungle Oats)
1 cup Packed brown sugar
1tsp Baking powder
¼ tsp Salt
110g Softened butter (I used Stork)
1 can Caramel
Mini chocolate chips (white & brown)
Butter a small pyrex dish, or square baking tin, say 20cm.
Mix together the flour, oats, sugar, baking powder, salt. Then add the butter in small blocks and mix well. You can mix by hand or with a spoon.
Press the mixture into the pyrex dish or square baking tin. Bake for 30 to 35 minutes and a light golden brown. Don’t let it burn. Remove and allow to cool for 15 minutes.
Soften the caramel. Pour onto the biscuit base. Gently smooth over covering the entire base. Sprinkle the chopped pecans and mini chocolate chips.
Refrigerate for 2 to 3 hours. Remove from the base and cut into squares. You should get out about 12 pieces.
The Pioneer Woman