• 225g whole rolled oats
  • 250g plain flour
  • 350g light soft brown sugar
  • 1 tsp bicarbonate of soda
  • 250g unsalted butter, melted
  • 100g dark chocolate chips
  • 150g cook’s Belgian dark chocolate (72% cocoa solids), chopped
  • 125g pecans, roughly chopped
  • 397g Carnation caramel, stirred

To decorate

  • 50g cook’s Belgian dark chocolate (72% cocoa solids), melted


  1. 1

    Preheat the oven to 180°C/gas mark 4. Line a 30 x 20cm tin with baking paper.

  2. 2

    Pulse the rolled oats in a food processor for a few seconds until slightly broken up. In a bowl combine the oats, flour, sugar, bicarbonate of soda and 1 tsp salt. Stir in the melted butter until it coats the mixture. Spoon two-thirds into the tin and press down firmly with the back of a spoon.

  3. 3

    Scatter over the chocolate chips, the dark chocolate pieces and 100g chopped 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 mix. Scatter the remaining pecans on top and press down firmly.

  4. 4

    Bake in the oven for 20-25 mins until just golden. Leave to cool completely in the tin before turning out on to a board. Drizzle with the chocolate and the reserved caramel. Chill in the fridge for 30 mins until the toppings have set, then slice into squares.

Nutritional Details

Each serving provides
  • Energy 2353kj 562kcal 28%
  • Fat 30.7g 44%
  • Saturates 15.0g 75%
  • Sugars 42.0g 47%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 2135kj/510kcal

Each serving provides

62.1g carbohydrate 4.3g fibre 7.1g protein

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