Chocolate Oat Slice
A delicious baked treat packed with oats, pecans and a rich chocolate fudge filling.
Servings: 24 squares
Calories: 278kcal
Equipment
- 1 slice tin (18 x 28cm approx)
Ingredients
Base
- 1 cup brown sugar
- 125 grams butter, melted
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1 ¼ cups SR flour, sifted (or 1 ¼ cups flour and 2 teaspoons baking powder)
- 1 ½ cups rolled oats
Filling
- 300 grams chocolate (dark or milk or a combination of both)
- 395 gram tin of condensed milk
- 30 grams butter
- 120 grams pecans, chopped (1 cup)
- 1 teaspoon vanilla extract
Instructions
- Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once set.
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Combine sugar, butter, egg and vanilla extract together in a mixing bowl.
- Add sifted flour and oats. Stir to combine.
- Place about ⅔ of the mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.
- Make the filling by combining the chocolate, condensed milk and butter in a saucepan and stirring over low heat until chocolate has melted, and then adding the vanilla extract and nuts and stirring to combine.
- Spread the filling evenly over the slice base.
- 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.
Nutrition
Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 70mg | Potassium: 160mg | Fiber: 2g | Sugar: 25g | Vitamin A: 218IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 1mg