Chocolate Oat Slice
This Chocolate Oat Slice is truly delicious and addictive! Chewy oats in golden syrup and coconut with a naughty layer of chocolate.
Ingredients
- 1½ cup rolled oats (NOTE 1)
- 1½ cup plain flour (all purpose flour) (NOTE 2)
- 1½ cup desiccated coconut (NOTE 3)
- ¾ cup caster sugar (or regular white sugar) (NOTE 4)
- ½ tsp salt
- 230 gm unsalted butter (roughly chopped)
- ½ cup golden syrup (NOTE 5)
- 1½ tsp bicarbonate of soda (bi-carb or baking soda)
Chocolate topping
- 380 gm baking/cooking chocolate (NOTE 6)
- 1 tbsp vegetable oil (or any neutral tasting oil)
Instructions
- Preheat the oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease and line the base and sides of a 23x33cm (9x13in) baking tin with non-stick baking/parchment paper. Allow the paper to overhang slightly over the tin lengthwise, as we'll be using this to lift the slice from the tin.
- In a large bowl, place and mix the dry ingredients: oats, flour, coconut, sugar and salt.
- Place the butter and golden syrup in a small saucepan over medium heat and stir regularly until the butter melts. Remove the saucepan from heat and quickly stir in the bicarbonate of soda (this will make the mixture foam up).
- Pour the hot mixture over the dry ingredients and mix well until there are no dry bits visible.
- Place the oats mixture into the prepared tin, then use a flat spatula to flatten down the mixture firmly into the base of the tin. Bake for 15 minutes or until golden on top. Leave the slice in the tin and leave it to cool down for 1 hour at room temperature. The slice will be soft after baking but will harden when cooled.
- Once the slice has mostly cooled down, work on melting the chocolate. Roughly chop the chocolate and place it in a microwave-safe bowl, then pour the oil over the chocolate. Zap the chocolate on high in the microwave in 40-second bursts until the chocolate has melted, stir the chocolate after each burst. Note: to prevent the chocolate from seizing, make sure your equipment (bowl, knife, chopping board and spoon) is dry with no water. Just a small amount of water may cause the chocolate to seize, making the chocolate grainy instead of melting smoothly.
- Pour the chocolate over the slice and tilt the tin so the chocolate covers all areas evenly. Leave the chocolate to set at room temperature for 30 minutes, then place the tin in the fridge to chill for 30 minutes or until the chocolate sets. Take the tin out of the fridge and leave it at room temperature for 15 minutes before slicing.
Notes
(NOTE 1) Rolled oats (Old-fashioned oats) are made from husked oat groats that are steamed and flattened. They're lightly processed and highly nutritious.
(NOTE 2) Plain flour (all-purpose flour) does not have any leavening or raising agents (baking powder) mixed into the flour.
(NOTE 3) Desiccated coconut is finer than dry shredded coconut flakes, but it's not the same as coconut flour. Neither is interchangeable with this recipe, as it will change the texture of the ANZAC biscuit base. I used unsweetened desiccated coconut.
(NOTE 4) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar. However, it's not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don't over-blitz to a powder consistency. Or, just use equal amounts of regular white sugar.
(NOTE 5) Golden syrup has a caramel/toffee flavour with a thick and sticky consistency. Supermarkets usually stock golden syrup near the syrups/honey or baking section. If golden syrup is unavailable, you can swap it with an equal amount of honey or mix 1:3 of treacle (or light molasses) with honey.
(NOTE 6) Milk chocolate - I prefer using good quality cooking/baking chocolate as they have a higher percentage of cocoa butter, which makes it easier to melt and work with. Plus, quality chocolate tastes so much better. However, regular eating chocolate would also work.
Leftovers - Place the slices in an airtight container and leave at room temperature for up to 3 to 4 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 85mgPotassium: 130mgFiber: 3gSugar: 9gVitamin A: 164IUVitamin C: 1mgCalcium: 16mgIron: 2mg