CHOCOLATE, CARAMEL AND OAT SQUARES

Yields15 Servings
 225 g porridge oats
 250 g plain flour
 350 g light soft brown sugar
 1 tsp bicarbonate of soda
 250 g unsalted butter, melted
 100 g dark chocolate chips
 150 g dark chocolate, chopped
 125 g pecans, roughly chopped
 397 g tin caramel
To decorate
 50 g dark chocolate melted
1

Preheat the oven to 180C, Gas4; line a 30cm x 20cm tin with baking paper

2

Pulse the rolled oats in a food processor for a few seconds until slightly broken up

3

Combine the oats, flour, sugar, bicarbonate of soda and 1 teaspoon salt and stir in the melted butter; mix well until all the mixture is coated with the melted butter; spoon two thirds into the tin and press down firmly with the back of a spoon

4

Scatter over the chocolate chips, the dark chocolate pieces and 100g pecans; spoon 50g caramel into a bowl and reserve for decoration; drizzle the rest over the mixture in the baking tin, then sprinkle with the remaining oat mixture; scatter the remaining pecans on top and press down firmly

5

Bake in the oven for 20-25 minutes until just golden; leave to cool completely in the tin before turning out

6

Drizzle with the chocolate and reserved caramel; chill in the fridge for 30 minutes until the toppings have set, then slice into squares

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