Crust:1 1/2 cups gluten-free oatmeal
2 tsp corn starch
1 stick butter, cut into pieces
1 TB ice water
1 egg yolk
Toppings:14 oz can sweetened condensed milk
1/2 cup brown sugar
6 TB butter
2 TB corn syrup
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 8 1/2-inch square metal baking pan. Blend oats in the food processor until powdery. Add brown sugar and cornstarch. Add butter and pulse until a coarse meal forms. Add ice water and egg yolk and blend just until moist clumps form. Press dough onto bottom of pan evenly. Bake 15 - 20 minutes or until golden brown. Cool completely!
Whisk together condensed milk, brown sugar, butter, corn syrup and vanilla in a saucepan over medium heat until sugar dissolves, butter melts and mixture comes to a boil. Insert a candy thermometer and boil gently until caramel is thick and temperature reaches 225 degrees F. Whisk constantly to prevent from burning. Pour caramel evenly over cooled crust and let set 15 minutes. Melt chocolate in a double boiler, stirring occasionally. Spread melted chocolate evenly over caramel layer. Refrigerate until set, at least one hour. Can be made three days ahead if covered and refrigerated. Cut into bars and enjoy!
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