Directions
- 1Start with 100 grams of butter.
- 2Add about a third of a cup of honey.
- 3Melt the butter and honey in a microwave-safe jug, using a wet paper towel on top to prevent splattering.
- 4Crush 5 Weet-Bix.
- 5Add 1 cup of oats.
- 6Add half a cup of coconut.
- 7Add a quarter of a cup of cocoa.
- 8Add a teaspoon of baking powder.
- 9Add a pinch of salt.
- 10Add a little splash of vanilla to the melted honey butter mixture.
- 11Pour the honey butter mixture into the dry ingredients and mix well.
- 12Transfer the mixture to a prepared baking tin lined with baking paper.
- 13Place another piece of baking paper over the mixture and use a glass or something with substance to firmly pack it in.
- 14Preheat the oven to 170°C.
- 15Bake for 15 minutes.
- 16Break up about 100 grams of milk chocolate.
- 17Whack the chocolate in with about a tablespoon of coconut oil to help it melt.
- 18Melt the chocolate and coconut oil together.
- 19Pour the melted chocolate over the top of the baked slice and spread it out to the sides.
- 20Top with hundreds and thousands.
- 21Let it sit in the fridge until set before slicing into squares.
Ingredients
- 100 g butter
- 0.33 cup honey
- 5 Weet-Bix, crushed
- 1 cup rolled oats
- 0.5 cup desiccated coconut
- 0.25 cup cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 100 g milk chocolate
- 1 tbsp coconut oil
- hundreds and thousands, to decorate
Equipment
microwave-safe juglarge bowl10”x10” square baking tinbaking paperovenglass or measuring cup
Tips
- Use a wet paper towel on your jug when melting butter and honey to prevent splattering in the microwave.
- Firmly pack the mixture into the tin using another sheet of baking paper and a glass/measuring cup.
- Adding coconut oil to the chocolate helps it melt smoothly.
- Refrigerate until set to ensure it doesn't crumble.
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