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Chocolate and salted caramel oat crunch

Chocolate and salted caramel oat crunch

oat crunch

oat crunch

The title's a royal mouthful which perfectly reflects the product itself: a sumptuous, rich and decadent mouthful of buttery oats, rich caramel sauce and layers of the chocolate of your choice. I opted for a mix of white and milk which never fails to get my taste buds in a tangle!

And yes, these irresistible little squares of sweet love are every bit as naughty as they look and a bite size piece should satiate even the sweetest of teeth.

I hadn't originally planned on blogging this recipe but after several requests on my Facebook page I have decided to do just that; I cannot and will not disappoint my Warriors, particularly where cake is concerned! Some people say love is the universal language which bonds and unites us all. I say it's cake.

Because of aforementioned lack of planning I haven't included step-by-step pictures as I normally would but this recipe is so simple and straightforward that such pics aren't a necessity. It may seem like there are lots of ingredients and stages but it really is just a case of measuring out your ingredients and plonking them in. One word of warning, however: patience is required in bringing these crunchy/chewy beauties to fruition due to the need for refrigeration/freezing a couple of times during the procedure.  But they really are worth the wait, so very, very worth the wait.

Now let's bake, shall we?

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Chocolate and salted caramel oat crunch
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  1. Note: I used a 13 x 9 inch pan (33 x 22 cm). If your pan is smaller then simply reduce the quantities by half.
  2. 340g/12oz/3 sticks butter, melted (salted or unsalted)
  3. 300g/11oz/1.5 cups light brown sugar
  4. 2 tbsp vanilla extract
  5. 250g/9oz/2 cups plain flour (all purpose)
  6. 220g/8oz/2 cups whole-rolled old fashioned oats (I use Waitrose Organic Jumbo oats)
  7. 2 tsp bicarbonate of soda (baking soda)
  8. 40 caramels/toffees, approx.
  9. You can see from the picture that I opted for Waitrose Dairy Toffees. I imagine any caramels/toffees would do the job. In the USA you can use Kraft caramels or Werther's Original baking caramels.
  10. 360ml/1.5 cups double cream (heavy cream).
  11. Add less cream if you want your sauce to be thicker.
  12. 1/2 to 1 tsp salt if you prefer your caramel salted.
  13. 340g/12oz/2 cups chocolate chunks of your choice for the middle layer.
  14. 400g chocolate of your choice, melted. This is for the topping. I'm a Cadbury's girl.
  1. Lightly grease or spray your pan and line it with foil. This will make is easier to remove the cake and will ensure a cleaner operation given all the gooey and yummy caramel!
  2. Pre-heat your oven to 180ºc/350ºf
  3. Melt the butter on a low heat
  4. Whisk in the sugar and vanilla until smooth
  5. Add in the flour, oats and baking powder.The mixture is supposed to be thick so don't be alarmed!
  6. Press the mixture into the pan and flatten with the back of a spoon.
  7. Bake for 10-15 minutes. Do keep an eye on it and take it out just as it starts to go a nice golden brown around the edges. While it bakes turn your attention to the caramel sauce!
  8. Melt the toffees and double cream on a low heat until smooth and creamy. Add in salt according to your taste.
  9. Set sauce aside to cool for a few minutes
  10. Sprinkle your chocolate chunks evenly over the baked mixture and then pour the caramel sauce over the chocolate chunks. It will all melt together a little bit which is fine.
  11. Now the bit where some patience is required. Pop the pan into the fridge for a couple of hours to allow the caramel to set. You could do some sit ups and squats while you wait. Or don't.
  12. Melt the chocolate either by putting it in the microwave for short bursts on full power or melt it in a bowl over a pan of boiling water making sure the bottom of the bowl doesn't touch the water.
  13. Pour the melted chocolate over the set caramel.
  14. Next bit requiring patience: pop the pan in the fridge until the chocolate is set. An hour may be enough! If you really can't wait then you could put it in the freezer. That's what I did!
  15. Once set, cut the bars into whatever size pieces your heart and mouth desires but be aware that they are very rich indeed!
  16. Final note: do keep the bars in the fridge when not devouring them as the caramel likes to run.
  1. This isn't a precise recipe in that you can play about with some of the quantities such as the caramels and how much cream and salt you add.
  2. When it comes to the chocolate layer in the middle you can make it a thin layer or a thicker one! As you can see from my pics, I had rather a thick layer of white chocolate and I don't apologise for it.
  3. As for the chocolate that you pour over the top I say 400g approx. The bar I used was a 360g of Cadbury's Dairy Milk and that just covered the 13 x 9 inch pan. Once again, just depends how thick you want your chocolate to be!
Adapted from Averie Cooks
Adapted from Averie Cooks
The Ginger Warrior http://www.thegingerwarrior.com/

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Ginger Warrior, over and out.


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  1. Defo giving this one a go. On cakes at work on Friday. I’m rubbish though. Will need an easy stand by. Any other tray bake recipes?

  2. OMG these look divine and so very indulgent! Might give these a go with the Mini Me over the weekend xxx

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