If you’ve ever craved that classic, nostalgic chocolate-caramel combination but wanted something with a little more texture and a homemade touch, you are in the right place. These Oat & Caramel Squares are the perfect upgrade to your usual biscuit tin fillers. They offer a delightful crunch from the oat-based shortbread, a rich, gooey caramel layer, and a smooth chocolate finish that hits the spot every single time.
What makes these special is the oat base—it gives the shortbread a nuttier, more substantial feel than your standard flour-only recipe. Plus, it’s surprisingly straightforward to pull together.
The Ingredients (for a 20cm square tin)
For the Base:
40g old-fashioned rolled oats
95g white whole-wheat flour
30g icing sugar
¼ tsp salt, plus a pinch
85g cold unsalted butter (divided)
4 tbsp vegetable oil (divided)
For the Caramel & Topping:
145g light brown soft sugar
110ml agave nectar
90g semi-sweet chocolate chips
The Method
1. Prep the Oats
Preheat your oven to 160°C (140°C fan). Spread your oats in a 20cm square baking tin and bake for about 5 minutes until they are lightly browned and fragrant. Once done, let them cool completely, then pop them into a food processor.
2. Make the Base
Add the flour, icing sugar, and a ¼ tsp of salt to the processor with the cooled oats. Blitz everything together until the oats are finely ground. Next, cut 55g (about 4 tablespoons) of your cold butter into small pieces and add it to the processor along with 2 tablespoons of vegetable oil. Pulse until the mixture reaches the consistency of coarse meal. Press this mixture firmly and evenly into the bottom of your baking tin. Bake for 25–30 minutes until it looks lightly browned and feels firm to the touch. Let it cool completely on a wire rack.
3. Whip Up the Caramel
In a small saucepan, combine the light brown soft sugar, agave nectar, the remaining 30g (about 2 tablespoons) of butter, the remaining 2 tablespoons of vegetable oil, and a pinch of salt. Cook over medium heat, stirring constantly. You want to cook this until the mixture begins to bubble, darkens in colour, and the sugar has fully dissolved—this should take about 3 to 5 minutes. Remove from the heat and let it cool for 5 minutes, then carefully pour the caramel over your cooled shortbread base. Place it in the fridge for about 30 minutes to firm up.
4. The Chocolate Finish
Place your chocolate chips in a microwave-safe bowl and melt them in short bursts (on Medium power) for about 2 to 3 minutes, stirring in between. Once smooth, spread the melted chocolate evenly over the caramel layer. Pop it back into the fridge until the chocolate is cold and set—another 30 minutes or so.
Once firm, lift it out of the tin and cut into 16 perfect squares. Whether you serve them with a cup of tea or keep them stashed in the fridge for a quick sweet treat, these are guaranteed to disappear fast!
What’s your favorite go-to treat to bake when you need a quick pick-me-up? Let me know in the comments below!
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