Caramelised White Chocolate and Almond Bars

I spotted these bars from somewhere (that I no longer remember where it is but I'm sure it must be one of good food blogs I've been following ) and have saved the recipe into my google drive some time ago!

Recently, I've got a big pack of sliced almonds from a good friend of mine, I then came up with an idea of how to use them up, so it's time to make these yummy bars..:)

The recipe ( this is my own version that is adapted from the original, probably here, I've got )

For the base :

• 1/2 cup rolled oats
• 1/2 cup unsweetened desiccated coconut
• 1/2 cup all-purpose flour
• 2 tbsp light brown sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted
• 1 tsp pure vanilla extract

For the topping :

• 1/2 cup whipping cream
• 160 g pure white chocolate 
• 1/2 cup sliced almonds, lightly toasted

Method :

Preheat your oven to 350 F and line an 8x8-inch baking pan with parchment paper, leaving a 2-inch over hang at each end.

First get started on the caramelized white chocolate by heating the cream in a small saucepan just until it comes to a boil. Remove from heat, add white chocolate and let stand a few minutes before stirring until melted and smooth. Place pan back over the heat and bring the mixture to a boil, reduce heat and simmer for 5 minutes while stirring constantly. Set aside to cool while you make the base.

In a medium bowl, mix together oats, coconut, flour, brown sugar, baking soda and salt until evenly combined. In a small saucepan over low heat, melt together butter with vanilla extract and then pour over dry ingredients. Stir it all together with a fork until evenly blended and then turn it out into prepared pan. Press the mixture firmly and evenly into the base of pan and bake at 350 degrees F until golden, about 8-10 minutes. Remove from oven and let cool for a minute. Reduce oven temperature to 325 degrees F.

Pour white chocolate mixture over oat base and then sprinkle the almonds evenly over the top, then press the almonds down into the chocolate mixture lightly . Bake for about 15 minutes longer, or until golden on top. The white chocolate mixture will be bubbling and caramelized around the edges. Transfer to a wire rack and let cool completely before slicing into bars.