The Way the Cookie Bar Crumbles
Jules Cavanagh
This caramel chocolate oaty crumble slice is the perfect balance of chewy, chocolatey, and downright decadent.
Ingredients
- 170g butter, melted
- ¾ cup brown sugar, packed
- 1 cup plain flour
- 1 cup whole rolled oats
- 2 teaspoons Bakers Blend
- 1 teaspoon baking soda
- 200g chocolate drops
- 1 jar Sugar Daddy
Directions
- Preheat the oven to 180°C and line a 15cm x 27cm baking tin with baking paper.
- In a large bowl, combine the melted butter, brown sugar, flour, oats, Bakers Blend, and baking soda.
- Gently press just over half of the oaty mixture evenly into the bottom of the prepared tin.
- Bake for 10 minutes, then remove from the oven and sprinkle the chocolate drops over the base.
- Spoon the Sugar Daddy caramel over the chocolate.
- Crumble the remaining oaty mixture over the top.
- Return the tin to the oven and bake for an additional 15–20 minutes, or until the edges are lightly browned.
- Remove from the oven and allow to cool completely before slicing.
- Dust with icing sugar and a sprinkle of Bakers Blend.
- Store in the fridge.
