|¾ cup||Self raising flour|
|1 cup||Rolled oats (Main)|
|1 cup||Brown sugar, firmly packed|
|125 g||Butter, melted, cooled slightly|
|2 cups||Chocolate, buttons or melts (Main)|
|½ cup||Brown sugar, firmly packed|
|1 Tbsp||Instant coffee|
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- Heat oven to 160 degC fan bake. Grease and line a 17cm x 27cm slice tin with baking paper with an overhang on all sides.
- Combine flour, oats and brown sugar in a bowl. Pour over melted butter and stir to form a crumbly mixture. Reserve 1 1/4 cups of this mixture for the topping. Press remaining mixture into the base of the prepared tin. Bake for 10 minutes until golden. Remove to cool.
- To make the filling, combine butter and chocolate in a heatproof bowl and melt over a saucepan of gently simmering water, or microwave to melt. Whisk eggs into melted chocolate mixture, then whisk in brown sugar, coffee and flour.
- Pour filling over base and sprinkle with reserved crumble mixture. Bake for 60 minutes or until golden brown and firm in the centre. Cool to room temperature before cutting into bars or squares.