About this recipe:A chewy oat cookie-like base is topped with a fudgy chocolate layer, with more oaty goodness sprinkled over top. A really rich and fudgy traybake that everyone is sure to love.
245g porridge oats
310g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
225g butter, softened
450g dark brown soft sugar
4 teaspoons vanilla extract
1 (397g) tin condensed sweetened milk
250g plain chocolate, chopped
1/2 teaspoon salt
60g chopped walnuts
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm baking tin.
In a bowl, combine oats, flour, bicarb and 1 teaspoon salt; stir into butter mixture. Set aside.
In another large bowl, beat together 225g butter and dark brown soft sugar until fluffy. Mix in eggs and 2 teaspoons of the vanilla.
In a medium saucepan, heat condensed sweetened milk, chocolate, 30g butter and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and remaining 2 teaspoons of vanilla.
Pat 2/3 of the oat mixture into the bottom of the prepared tin. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into squares.
used less sugar as suggested by mrsbonherm. Also found it easier to put half oat mixture in tin, then the choc layer, then the other half of oat mix rather than two thirds in the bottom. They also freeze well which is a bonus. Thanks Holly for an excellent recipe. - 02 Oct 2012