Chocolate Oat Slice

Yes, it tastes as good as it looks! This Chocolate Oat Slice is the perfect combination of sweet and hearty, making it a great snack or dessert for any occasion.

The Recipe for Chocolate Oat Slice

Another recipe from my mum’s stash!

My mum was a pastry cook for many years in Aussie country bakeries, and her slices were always the talk of the town.

Vanilla Slice, Peppermint Slice, Caramel Slice, Cherry Ripe Slice… all the classics.

So when she told me she’d found a recipe hidden away in the cupboard for a slice that was hugely popular when she was working in bakeries, my ears pricked up straight away.

Chocolate Oat Slice.

Chocolate. Tick.

Oats. Tick.

Sounded good to me!

The recipe was ripped from the pages of an Australian Women’s Weekly many years ago. It’s been modified by both my mum and myself so please keep scrolling for the updated recipe at the end of this post.

The ingredients for Chocolate Oat Slice

To make the biscuit base for this old school chocolate oat slice, you’ll need:

• brown sugar
• butter
• egg
• vanilla extract
• SR flour (or flour and baking powder)
• rolled oats.

To make the fudge-y and nutty chocolate filling, you’ll need:

• chocolate (dark or milk or a combination of both)
• condensed milk
• butter
• pecans
• vanilla extract.

How to make Chocolate Oat Slice

Prepping

Start by:

• greasing a slice tin and lining with baking paper (leaving excess on the sides to lift out slice once set)
• pre-heating the oven to moderate (180 degrees celsius, fan-forced)
• measure out ingredients.

Making the base

Melt the butter and then combine the sugar, butter, egg and vanilla extract together in a mixing bowl.

Add sifted flour and oats.

Stir to combine.

Making the filling

Combine the chocolate (broken into pieces), condensed milk and butter in a saucepan.

Stir over low heat until chocolate has melted, and then add the vanilla extract and nuts. Stir to combine.

Putting it all together

Place about 2/3 of the base mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.

Pour the filling over the slice base and spread out evenly.

Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.

Bake for 35 minutes or until the top has turned a golden brown colour.

Allow the slice to cool in the tin.

Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours before cutting into squares using a sharp knife.

Variation ideas

It’s super easy to make this slice AND to customise it to your liking.

For starters, you can use the type of chocolate you prefer. I’ve used a combination of milk and dark chocolate, but you could use either of those or even white chocolate.

You could also substitute the pecans for other nuts or even some dried fruit.

Recipe FAQs

Q. How long does this slice keep?

It should last up to a week in the fridge stored in an airtight container.

Q. Can you freeze this slice?

I don’t recommend freezing this slice.

Q. What type of oats do I use in this recipe?

Use traditional rolled oats.

Q. Do you have other recipes that call for oats?

Yes. Check out my Refrigerator Rolls and Bircher Muesli recipes.

Q. Where can I find all your slice recipes?

You can find the entire Cooking with Nana Ling slice collection here.