Biscuits
and Cakes
Caramel Bars
Makes 24
Base
100g (4oz) margarine or butter
50g (2oz) caster sugar
75g (3oz) plain flour
75g (3oz) Hamlyns Scottish Porridge Oats
Caramel
Small can condensed milk
100g (4oz) margarine or butter
50g (2oz) soft brown sugar
Few drops of vanilla essence
Icing
50g (2oz) margarine
25g (1oz) cocoa powder sieved
Just under 30ml (2 tbsps) water
160g (6oz) icing sugar, sieved
Grease approx. 30 x 18cm (12 x 7") baking tin. Cream margarine and sugar together, add flour and oats. Pull together, press into tin and place in oven for 20 minutes at 160ºC/350ºF/ Gas 4. Melt butter, brown sugar and milk in pan over gentle heat. Boil for 5 minutes, stirring continuously. Add vanilla essence and beat well. Pour evenly over base and allow to cool. Melt margarine in pan, beat in cocoa and water. Beat in icing sugar and beat thoroughly. Spread over caramel, decorate with fork. Cut into fingers when thoroughly set.
