Ingredients

The following ingredients have 4 Servings
  • 350 g plain gluten free flour blend (I used GFA Blend A - See NOTES (but alternative flour blends are fine))
  • 1 tsp xanthan gum (leave out if the flour mix already contains it)
  • 1 tsp baking powder (gluten free as required)
  • 225 g unsalted butter (or good dairy free block equivalent) (cold and cubed)
  • 350 g soft light brown sugar
  • 175 g oats (gluten free as required)
  • 70 g chopped mixed nuts
  • 300 g chocolate (milk or dark (dairy free as required))
  • 1 large egg (beaten)
  • 397 g sweetened condensed milk (1 standard tin - dairy free as required )
  • 120 g crunchy peanut butter

Instruction

  • Base-line a 9 inch/23 cm square baking tin with baking paper.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Weigh and mix the flour, xanthan gum and baking powder together in a large bowl, making sure any lumps are completely broken down and combined.
  • Rub the butter into the flour until the mixture resembles coarse breadcrumbs.
  • Add and stir in the sugar, oats and chopped nuts.
  • Chop the chocolate into small pieces.
  • Put about a quarter of the flour mixture into a separate bowl and stir in the chocolate. Set aside.
  • Add the egg to the remaining (three-quarters) flour mixture and stir thoroughly until completely combined and ‘damp’-looking.
  • Press this mixture into the bottom of the baking tin with the back of a spoon.
  • Bake the base in the oven for 15 minutes.
  • Whilst the base is cooking, mix the condensed milk and peanut butter together in a bowl.
  • When the base has cooked for 15 minutes, pour the condensed milk-peanut butter mixture onto it and spread evenly.
  • Top with the remaining chocolate-flour mix and gently press down to firm slightly.
  • Return to the oven and bake for a further 20 minutes until just golden.
  • After removing from the oven, leave to cool completely in the tin.
  • Once cold, cut into slices. (It will help to refrigerate to enable the bake to firm up to make cutting easier).