The Way the Cookie Bar Crumbles

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Author:

Jules Cavanagh

This caramel chocolate oaty crumble slice is the perfect balance of chewy, chocolatey, and downright decadent.

Image of The Way the Cookie Bar Crumbles

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.

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The Way the Cookie Bar Crumbles

This caramel chocolate oaty crumble slice is the perfect balance of chewy, chocolatey, and downright decadent.

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