Chocolate Crunch Lupin Slice

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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.

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