Oat and Chocolate Slice

    40 minutes

    This is a really easy to make slice that has a rich filling made of evaporated milk, chocolate chips and walnuts.

    36 people made this

    Serves: 18 

    • Base
    • 375 g butter
    • 1 cup (155g) brown sugar
    • 1 teaspoon vanilla essence
    • 1 egg
    • 1 1/4 cups (155g) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 2 cups oats
    • Filling
    • 2 tablespoons butter
    • 1 cup dark chocolate chips
    • 2/3 cup (165ml) evaporated milk
    • 1/4 cup (60g) white sugar
    • 1/2 cup chopped walnuts

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease a 22cm square cake tin.
    2. Filling: In a saucepan melt the butter and chocolate chips. Add the evaporated milk and sugar. Bring to a rolling boil stirring constantly. Remove from heat. Stir in nuts and cool.
    3. Base: Cream the butter and the brown sugar together. Add the vanilla and the egg then beat until light and fluffy.
    4. Add the flour, bicarbonate of soda and 1 3/4 cups of the oats then blend well.
    5. Press 2/3 of this mixture into the bottom of the greased cake tin. Spread the cooled filling on top of the base.
    6. Mix the remaining 1/4 cup of oats with the remainder of the base and crumble over the filling. Bake for 25-30 minutes.

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    Reviews in English (31)


    My mom made these all the time growing up, and they are my favorite however the recipe here is a little off. Use Sweetened and Condensed milk not evaporated milk. Also, save some of the crust to sprinkle on the top and bake the crust for about 15 minutes before adding the rest to it, that makes it more of a bar base and not so mushy!  -  17 Aug 2005  (Review from Allrecipes USA and Canada)


    The proportions are totally wrong and leave you with a soupy mess, not bars. Additionally, condensed milk and evaporated milk are TWO DIFFERENT things. Condensed works, evaporated doesn't. You get the tard award for writing this so totally wrong recipe.  -  08 Nov 2004  (Review from Allrecipes USA and Canada)


    This recipe turns out perfectly even with evaporated milk in a 9x13 pan. I usually double the recipe and use a 16x12x1 in. cookie sheet. I also leave out the walnuts b/c of personal preference. Granted the filling can be a little tedious(constant stirring) but its minimal effort for an incredibly tasty bar. I HAVE to bring these to every event I attend or risk being shunned by friends and family alike!  -  26 Nov 2005  (Review from Allrecipes USA and Canada)