Dark Chocolate Caramel Oat & Almond Shortbread
“Children ask better questions than adults. “May I have a cookie?” “Why is the sky blue?” and “What does a cow say?” are far more likely to elicit a cheerful response than “Where’s your manuscript?” Why haven’t you called?” and “Who’s your lawyer?“”
Fran Lebowitz
“Can I have another squaaaaaaare pleeeeeeease?” You know the cookies are good if that’s what you hear literally reverberating through the house; even better if it’s the call from the dieting diva square after square! These were indeed GOOD … Dark Chocolate Caramel Oat & Almond Shortbread cookies!
There’s something about December, and something about cookies that make me want to bake; bake all the time actually even though power cuts continue to play spoilsport. Baking around silly powerless situations means more cookies since there are fewer chances of them ‘deflating‘ {unlike cakes} when the lights go off!
The wookies were fabulous for fast track ‘faux baking‘. This shortbread is too, non traditional as it may be. You can’t go wrong with shortbread, caramel and dark chocolate, can you? A combination inspired from many shortbread posts, especially this Chocolate Caramel Slice from Nash @ Plateful, and a ‘Month of shortbread baking‘ from Julia @ ‘Mélanger :: to mix’.
This is the season of holiday baking, and only good could come out of such delicious inspiration. GOOD DELICIOUS COOKIES! Winter is the only indulgent time of the year here when shortbread feels ‘guilt-less; you need the butter to keep you warm after all. Warm weather the rest of the year makes the crumb not keep together nice and crisp! For the record, this isn’t true shortbread; the traditional version doesn’t venture away from a 8:4:2 classic combination of flour, butter and sugar… and a dash of salt perhaps.
I had on hand hungry kids, butter and a ‘want to bake’ feeling; also a loose bottomed square tin that I had recently bought and was impatient to use. That resulted in … Oats + Almonds + Flour + Butter + Brown Sugar = Crisp shortbread base.
… to which was added some salted butter caramel {adapted from Jamies sweet blog}, the top smothered in deep, luscious, dark melted chocolate; then briefly left to set! Simple as can be. Next with my Ergo chef knife, the slab was cut into squares {you can do bars/rectangles…whatever grabs your fancy}. YUM! ENJOY!
[zrdn-recipe id=”27″]
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26 Comments
Rosa
A wonderful Xmas treat! Irresistible.
Cheers,
Rosa
a spoonful of yumm
what does a cow say cracked me up ! kids say the darndest things 😀 love the fairy tag deeba….hope you’re having a fun festive season 🙂 xo, shruti
Brian @ A Thought For Food
You really can’t go wrong with shortbread… I have no doubt this will make a wonderful holiday present!
Marla
Came dashing over from interest. These bars look great. I love the oat & nut combo.
jehanne@thecookingdoctor
looks yum indeed, Deeba..love your antique sweet box..just love love those chocolatey bars,perfect for xmas!
Hasna
Drooling into ur pix and those shortbreads…..yumm
Mitali Desai
Hi Deeba! I was wondering if you use quick cooking oats or regular oats? I find it very hard to find regular oats here. (small town blues!)
Deeba @ PAB
Hi Mitali. I use Quaker oats that come in the blue bag. Other stuff I use can be found on the link here …
Hope this helps!!
Mitali
Thanks, Deeba. We get the blue bag oats here. ( yay!) for some reason I always thought the “cooks in 3 mins” kinds cannot be used for baking! This is the first oats recipe I’m going to try!
Keerthana
Deeba, I have always been a silent admirer of your lovely blog. These bars look so great and great pictures as always!
Happy holidays to you!
Poornima
What an awesome gift these would make!! They look fabulous!
Patricia Shea
Those look truly delicious – I am going to a cookie/biscuit swap this Thursday – maybe I’ll do this :)))) Thanks Deeba!!
judith
I think this kind of chocolate are taste good..Thanks for sharing this to us..I am craving to this chocolate..
Delishhh
As always just gorgeous! YUM!
Anna
The rustic edges are so authentic. I love the dark chocolate flavor, gives shortbread lovers more reasons to enjoy a delightful treat! Gonna make a big bunch of these for the kids 😉 Thanks for sharing!
Asmita
OMG, this looks superb! Your photographs look stunning. You have presented it so beautifully. Happy holidays.
divya
Hi I have been following your blog for sometime now… and love the way you present your recipes. I tried making this recipe, guess i didnt use salted butter and tried adding salt to unsalted butter, result was it became a bit too salty!!! but its turned out quiet well!! Esp with my hsband hovering around me to finish and taste it:)
i have tried salted caramel for the first time, didnt realise it was this easy, and YUMMY!!
Thanks again.
Deeba @ PAB
Hi Divya, Thank you for your sweet words, and for trying the recipe {and for taking time to write back!}
Have a wonderful new year!
Karen
Making these now:) Just think the measurements in the recipe should be all the same either all metric or all U.S. Kind of cumbersome for the average home baker to go back and forth if you don’t have scale, etc.
Karen
I have read the recipe several times and don’t see where the brown sugar is incorporated…so I added to shortbread crust. Please clarify did I miss it?
Deeba @ PAB
You did it right. Sorry I missed it Karen. Updated now. 1000 apologies.
Joy
The short bread looks great. I am liking this recipe.
chandhana
Hi Deeba,
How did u manage to cut them so beautifully? I made these yesterday and the bars came out very very uneven.. even the crust started crumbling..
Deeba @ PAB
Hi Chandana, I used a really sharp heavy knife {my Ergo Chef knife} and swiftly cut.
Valerie
Thank you for the recipe, Deeba! This shortbread was spectacular! Nothing compares to salty caramel and buttery shortbread. 🙂
Sneha
This page just got bookmarked! Remind me (in terms of looks) of the Nanaimo bars I made last week – coconuty base, followed by vanilla custard topped with a thin layer of crunchy chocolate!