Caramel-chocolate crunchies

Caramel-chocolate crunchies

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  • 10
  • Easy
  • 15 minutes
  • 35 minutes


  • 8 T golden syrup
  • 230 g butter, cubed
  • 1 t bicarbonate of soda
  • 120 g oats
  • 140 g cake flour
  • 100 g sugar
  • 200 g mixed toasted pumpkin and sunflower seeds
  • 80 g desiccated coconut
  • 1 x 360 g can caramel treat
  • 100 g dark chocolate, melted

Cooking Instructions

Preheat the oven to 180°C. Line a rectangular baking dish with baking paper. In a saucepan over a medium heat, melt the syrup and butter together, then add the bicarbonate of soda and mix in.

Add the oats, flour, sugar, mixed seeds and coconut and mix through. Pour into the baking dish and press down. Bake for 25 minutes, or until golden brown. Cool down slightly, then spread the Caramel Treat over the top and drizzle with the melted chocolate. Allow to set, then cut into squares and serve.

TASTE’s take: You can leave off the caramel and chocolate if you prefer - these sweet treats are just as yummy.

Discover more recipes featuring chocolate here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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