- 185 g butter, melted
- 1½ cups brown sugar or 300 g, firmly packed
- 1 egg, beaten
- 1 teaspoon vanilla essence
- 1¾ cups plain flour or 220 g
- 1½ teaspoons baking powder
- 2¼ cups rolled oats or 225 g
- For the filling:
- 300 g dark chocolate, chopped
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 tablespoons butter or 30 g, softened
- ¾ cup hazelnuts or 95 g, chopped
- 1 teaspoon vanilla essence
Chocolate Oat Crumble
INGREDIENTS
Chocolate Oat Crumble with
Chocolate Oat Crumble with 
- 185 g butter, melted
- 1½ cups brown sugar or 300 g, firmly packed
- 1 egg, beaten
- 1 teaspoon vanilla essence
- 1¾ cups plain flour or 220 g
- 1½ teaspoons baking powder
- 2¼ cups rolled oats or 225 g
- For the filling:
- 300 g dark chocolate, chopped
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 tablespoons butter or 30 g, softened
- ¾ cup hazelnuts or 95 g, chopped
- 1 teaspoon vanilla essence
NUTRITIONAL INFORMATION
Chocolate Oat Crumble with
Chocolate Oat Crumble with
- Energy 492 (Kcal)
- Protein 8 (g)
- Carbohydrate 64 (g)
- Total Fat 23 (g)
HOW TO PREPARE
Chocolate Oat Crumble with
Chocolate Oat Crumble with
1
Combine the melted butter, brown sugar, beaten egg and vanilla essence in a large bowl. Sift together the flour and baking powder and add to the mixture along with the rolled oats. Press 2/3rds of the mixture onto the base of a greased, lined 25 × 30 cm baking dish and place in the fridge to chill while preparing the filling.
2
Place the chocolate, NESTLÉ Sweetened Condensed Milk and butter in a small saucepan. Stir over low heat until the chocolate is melted and the mixture is well combined. Mix in nuts and essence.
3
Spread filling over the base and then crumble over the remaining base mixture. Bake in a 180 °C preheated oven for 30 minutes, or until golden brown.
4
Cool to room temperature, then refrigerate until firm before cutting into bars.
REVIEWS
Chocolate Oat Crumble with
