Always check the labels of the products you use.
Method
- 1
Prepare. Set the oven to 175 °C (155 °C fan) and line the large tin with a paper sling.
- 2
Dough. Mix the oats, flour, sugar, almonds, bicarbonate of soda and 1 tsp salt. Whisk the melted butter, eggs and vanilla, then stir into the dry mix to a dough. Keep back about a quarter (roughly 330 g) and press the rest into the tin.
- 3
Fudge. Microwave the chocolate chips, condensed milk, remaining salt and 30 g butter on half power for 2-3 min, stirring often, until smooth and thick.
- 4
Layer. Spread the fudge over the base and crumble the reserved dough over the top.
- 5
Bake. Bake about 30 min, until the topping is golden brown.
- 6
Set. Leave in the tin about 6 h until fully set, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
Free sugars
26.3 g per serving
52.6 % of the 50 g daily maximum · 105.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- microwave-safe bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 6.6 g |
| Carbohydrate | 45.1 g |
| of which sugars | 26.7 g |
| of which free sugars | 26.3 g |
| Fat | 18 g |
| of which saturates | 9.3 g |
| Fibre | 2.6 g |
| Salt | 0.51 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
