Chocolate Lupin Bar

Preparation - 30 mins
Cooking - 35 mins

  • 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
  • 3 cups (270g) oats


  • 300g dark chocolate, chopped
  • 395g can sweetened condensed milk
  • 30g butter, chopped
  • 1 cup (120g) chopped pecans
  • 2 teaspoons vanilla essence
  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Remove from pans; cover and refrigerate for several hours before cutting into bars.

Suitable to freeze.