Sparkling Chocolatey Oat Slices

Ingredients

• 110g porridge oats
• 110g plain flour
• 100g caster sugar
• 65g desiccated coconut
• 2 tbsp golden syrup
• 125g butter
• 1/2 tsp bicarbonate of soda
• 1 tbsp hot water
• 300g milk chocolate, melted
• edible glitter to sprinkle

Directions

1. Preheat the oven to 160C/gas 3/325F and line a brownie tin with baking paper, allowing some of the paper to hang over the edges. Lightly grease the paper with butter.
2. In a large bowl add the oats, flour, sugar and coconut and mix well. Make a well in the middle and leave to one side.
3. In a saucepan warm the butter and golden syrup over a low heat until melted.
4. In a small cup or bowl mix the bicarbonate of soda with the water and pour into the golden syrup mixture, stir well. Pour the syrup mix into the dry oat mix. Stir well with a wooden spoon until well combined.
5. Press the mixture into the prepared tin, pushing well into the corners and flattening with the back of a spoon. Place in the oven for 20 minutes until golden brown in colour. Leave to one side and allow to cool in the tin.
6. When the oat base is cold pour over the melted chocolate, sprinkle over the edible glitter and place in the fridge until set. Lift out using the overhanging baking paper, place on a chopping board and cut into slices.

Note

1. Edible glitter is available from specialist cake shops or some larger supermarkets. You could also top with coconut, chopped pistachios or drizzle white chocolate.