Schools are reopening this week. Why not prepare these bars as a lunch box treat? These gooey bars are full of hearty oats, fruits, and nuts. Add rich chocolate for the ultimate taste. It is a simple, no-fuss bake that everyone will love.
Ingredients
Shortbread base:
175 grams flour (cake or all-purpose)
200 grams cold salted butter cut into cubes
50 grams sugar
Zest of half a clementine or ½ an orange (optional)
Filling:
80 grams salted butter
65 grams white sugar
100 grams dark brown sugar
2 large free-range eggs
¾ tablespoon vanilla extract
70 grams rolled oats (old fashioned not quick cook)
50 grams pecan nuts chopped a mix of fine and rough (approx. 1/3 cup)
70 grams raisins (1/2 a cup)
65 grams dark chocolate chips or slab roughly chopped (70% cocoa) (1/2 a cup)
Light sprinkle of sea salt flakes (optional)
Icing sugar to serve.
Instructions
Preheat the oven to 180oC.
Line an 20cm x 20cm square baking pan with non-stock baking paper.
To make the shortbread dough, place the flour, butter, sugar, and zest into a bowl of a food processor and pulse until the mixture forms a dough. It will be quite soft.
Lightly press the dough into the prepared baking pan and even out the surface. Bake for 20 minutes until starting to turn golden. Remove and allow to cool.
While the shortbread base is baking, melt the butter in a medium pot. Cook this until it starts to go golden brown then take it off the heat.
Add the sugars and allow to cool somewhat (it does not have to cool completely).
Add the egg one at a time giving the mixture a good whisk in between.
Add the vanilla, oats, raisins, and chocolate and give it a good mix.
Spread this mixture over the baked shortbread and sprinkle lightly with sea salt flakes (optional). Put the pan back into the oven and bake for a further for 20 minutes. It should be golden brown and set.
Allow to cool in the tin and then in the fridge to set further.
Source: Sam Linsell on raisinsa.co.za
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