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 a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org.
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