OK, so adding fruit and rolled oats is not going to make this any healthier, but it does make it quite tasty. I have adapted this Donna Hay recipe to make it bit more interesting; I substituted rolled oats instead of coconut in the base, and sprinkled lots of fruit on the base before adding the caramel.
Fruity Chocolate Carmel Slice
1 cup plain flour
1/2 cup rolled oats
1/2 cup brown sugar
125g butter - melted
approximately 1 cup dried currents, cranberries and crystallised ginger
1/3 cup golden syrup
125g melted butter
2 x 400g cans of condensed milk
1 block of dark chocolate
a tablespoon of vegetable oil
Preheat the oven to 180deg. C
Mix the flour, oats, brown sugar and melted butter. Spread into a lined slice tin and bake for 15 minutes or until brown.
Sprinkle the base with the dried fruit.
To make the filling, place the golden syrup, butter and condensed milk into a large heavy based saucepan and stir over a low heat until the caramel thickens.
Pour the caramel over the fruit and base and smooth out. Return to the oven and bake for approximately 20 minutes until the caramel is bubbly. Leave to cool.
Once the base is cold, melt the chocolate, add the oil, and spread it over the base. Leave until cold before cutting into small squares.
The perfect accompaniment to a cup of tea in the garden.