Ingredients
- 230g butter (plus exra for greasing)
- 140g golden syrup
- 80g demerara suga
- 100g smooth peanut butter
- 400g porridge oats
- 50g dark chocolate (melted)
- 30g salted roasted peanuts (roughly chopped)
Method
- Pre-heat teh oven to 180C (160c fan), grease adn line a square 20cm cake tin with enough baking paper to leave an overhang.
- Melt the butter, golden syrup, sugar and peanut butter in a saucepan, stiring and heating gently until well combined.
- Put the oats in a large bowl and mix in the hot butter mixture; stiring until everything is evenly coated.
- Tip the oat mixture in to the prepared tin, pressing it down firmly then bake for 30 minutes, until the edges are golden (you may need to bake for 6 minutes longer to make it crispy).
- Take the tin out the oven and leave it to cool completly, then drizzle the melted chocolate on top, and sprinkle with the chopped peanuts.
- Put in the fridge to chill before cutting so they don’t crumble.
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