About this recipe:This is a fabulously easy traybake recipe, which is great for cake sales or lunchboxes. An oatmeal cookie-esque base is topped with melted chocolate, then cut into squares.
225g butter, softened
220g dark brown soft sugar
100g caster sugar
1/2 teaspoon vanilla extract
225g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
200g porridge oats
340g plain chocolate chips
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Line a 20x30cm baking tin with aluminium foil.
In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarb, salt and cinnamon; gradually blend into the creamed mixture. Stir in the oats. Press the mixture into the bottom of the prepared tin.
Bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. Melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread over base. Cool completely before cutting into squares.