Millionaire Crunchies

Golden, oat crunchies topped with gooey caramel and a thin layer of decadent, dark chocolate ganache.

INGREDIENTS

OAT CRUNCHIES

Cake Flour 500ml
Desiccated Coconut 500ml
Rolled Oats 500ml
Brown Sugar 250ml
Baking Powder 10ml 
Bi-Carbonate of Soda 5ml
Butter 360g
Golden Syrup 30ml

CARAMEL

Caramel Treat 2 tins

CHOCOLATE GANACHE

Dark Chocolate 320g
Butter 30g
Cream 200ml

METHOD

OAT CRUNCHIES

Mix all the dry ingredients together. Place the butter and syrup in a saucepan on a medium heat until the butter has melted and then add to dry ingredients and mix well. Press into a baking tray (approximately 440mm x 320mm) lined with baking paper.

Bake at 180°C for 10 minutes, then turn the temperature down to 160°C for another 10 minutes, then turn off and leave in the oven for 5 more minutes. Remove from the oven and leave in the baking tray and allow to cool completely.

CARAMEL

Empty the tins of caramel into a bowl and mix until smooth. Spread the caramel evenly over the top of the crunchies.

CHOCOLATE GANACHE 

Chop up the chocolate evenly and place in a bowl with the butter. Heat the cream until it is just about to boil, then pour over the chocolate and stir well until all the chocolate has melted and the mixture is smooth. Pour over the caramel lined crunchies and spread evenly, allow to cool and the ganache to set before slicing into 5cm squares.