Preparation – 30 mins
Cooking – 35 mins
Ingredients
250g butter, melted
2 cups (40g) firmly packed brown sugar
2 eggs, beaten lightly
2 teaspoons vanilla essence
2 1/2 cups (375g) Lupin Flour
5 tspn baking powder
1 1/2 cups (270g) oats
1 1/2 cups Lupin Toasted Protein Flakes
FILLING
300g dark chocolate, chopped
395g can sweetened condensed milk
30g butter, chopped
1 cup (120g) chopped pecans (optional)
2 teaspoons vanilla essence
Method
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.
Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
Remove from pans; cover and refrigerate for several hours before cutting into bars.
