Place 1/4 cup of the leftover caramel sauce in a small dish.
Whisk in 6 tablespoons of sifted powdered sugar and 1/2 tablespoon of dairy-free margarine. Spread on the cooled bars before serving.
Non-Gluten-Free: If gluten isn’t an issue for you, you can substitute an equivalent amount of all-purpose flour in place of the ground oats in the caramel sauce (1 1/2 tablespoons), and also use it to replace 1/2 cup of the oats in the bar dough.
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website. Recipe first published in Allergic Living magazine
More of Alisa’s Dairy-Free, Allergy-Friendly Recipes:
Vanilla-Chai Sandwich Cookies
Strawberry Shortcake Waffles
Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting