Ingredients
For the Base
500ml (280g) cake flour
10ml baking powder
5ml bicarb
2ml salt
500ml (160g) rolled oats
250ml (80g) desiccated coconut
125ml (15g) digestive bran
200g butter
375ml (300g) brown sugar
30ml golden syrup or honey
For the Topping
1.5 cups smooth peanut butter
125ml fresh cream
250ml white chocolate
15ml butter
Method
For the Base
Preheat oven to 180⁰ & line medium baking tray with baking paper
Mix all dry ingredients (apart from sugar) in a bowl
In a medium saucepan, on low heat, melt the butter, then add sugar & syrup/honey
Stir well until sugar is dissolved & the mixture starts boiling
Add the dry ingredients into butter mixture & mix until well combined
Press the crunchie mixture firmly into lined baking tray and make sure to smooth out the top
Bake for 25 – 30 min, until golden brown
Remove from oven & cut into equal squares using a serrated knife while still warm
For the Topping
Melt butter in a medium saucepan
Add the peanut butter, cream & white chocolate, stirring until well combined and smooth
Pour over your baked oat bars
Refrigerate until sauce is set
Note from the Chef
Make sure you are using the correct size dish. If the crunchie layer is too thick, it will not be crunchie enough, if it is too thin, the sugar will burn. Recommended thickness is +/- 2cm in height.
