Chunky, rich and chewy, this chocolate oat slice is the perfect combination of rich brownie and oat crumble.
For a twist, mix and match flavours and swap the nuts in your chocolate oat slice. Try macadamia and white chocolate chips. Or dark chocolate, mixed nut and cranberry!
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Grease and line a 20cm square pan with non-stick baking paper, allowing a 3cm overhang.
BASE Combine the sugar, butter, egg, vanilla and salt together in a medium bowl and whisk to combine. Add flour, oats and coconut and mix to combine. Divide the mixture in two. Spoon half the oat mixture into the base of the pan and press evenly using the back of a spoon. Refrigerate while making the filling.
For the filling, combine the chopped chocolates, condensed milk and butter in a medium saucepan over medium heat, stirring constantly until melted and smooth. Add the nuts and mix to combine. Spoon over the base. Sprinkle with chocolate chips.
Evenly crumble over the reserved oat mixture. Bake on lower shelf for 35 minutes, or until the top is golden.
Set chocolate oat slice aside to cool in the pan and refrigerate for 2 hours, or until cold. Remove from the pan and cut into 16 bars.
How long will this chocolate oat slice keep?
This slice can be refrigerated for up to 5 days. To freeze, wrap chocolate oat slices between baking paper and place in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator for 2 hours, before serving at room temperature.
Turn it into dessert!
In the Women’s Weekly Test Kitchen, we reheated the frozen and thawed chocolate oat slice in the oven at 160°C for 25 minutes. Served slightly warm, this slice turned into a rich and gooey centred dessert that’s perfect served with a scoop of vanilla ice-cream.
