Home
Recipes
Great value

Chunky braaied chakalaka

Braai recipes

Chunky braaied chakalaka

2 hours

Moscow mule

Beverage recipes

Moscow mule

Garlic-and-burnt leek creamed corn

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Braaied skilpadjies

Braai recipes

Braaied skilpadjies

30 minutes

No-bake peaches-and-cream

Stone fruit

No-bake peaches-and-cream

10 minutes

Herbed roast chicken with green ratatouille

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Chicken mayo salad

Chicken breast

Chicken mayo salad

30 minutes

Vetkoek with mince

Beef recipes

Vetkoek with mince

30 minutes

Potato chip frittata

Chip recipes

Potato chip frittata

20 minutes

Cardamom-and-thyme shortbread

Afternoon tea

Cardamom-and-thyme shortbread

15 minutes

Sandwich biscuits with speculaas

Afternoon tea

Sandwich biscuits with speculaas

15 minutes

Caramel oat bars

Afternoon tea

Caramel oat bars

20 minutes

Load more

Caramel oat bars

By Abigail Donnelly

Serves Makes 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the filling:

2 x 125 g packets Woolworths butter toffees
½ cup cream

For the crumble:

180 g butter, melted
250 g flour
250 g oats
1 t bicarbonate of soda
1 T vanilla extract

For the topping:

100 g Woolworths dark chocolate drops

Method

1. To make the filling, melt the toffees and cream in a saucepan over a medium heat until smooth.

2. Preheat the oven to 180°C. To make the crumble, mix all the ingredients until well incorporated.

3. Line a 27 x 18 cm baking tray and press in half the crumble. Top with the filling and half the chocolate drops. Add the remaining crumble and chocolate drops. Bake for 15–20 minutes. Allow to cool, then slice into 10 x 5 cm fingers.

Cook's note: Use Woolworths’ 70% cocoa dark chocolate drops. They add the right amount of bitterness needed to offset the sweetness of the caramel.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Josh van Zyl