This recipe is primarily an old Staffordshire recipe sometimes called ‘Oat Crunch’

6 oz (170g) block butter
6 oz (170g) sugar
8 oz (225g) porridge oats
(100g package dark chocolate chunks, optional)

Grease and flour a shallow 7″x 10″ baking tray.

Melt the butter gently, stir in the sugar, and add the oats, making sure to stir well enough to blend thoroughly. (Cool it somewhat, before stirring in the chocolate chips.) Spread in tray and press in firmly.

Bake at Mk 3/325°F/160°C for 30 minutes or until light golden. Cool in tin at room temperature, and cut into about 24 bars when cold.

For a variation, try adding 2 tbs of marmalade at the melting stage.

NB – for a special treat on ice cream, take some of the mixture and sprinkle it on a baking tray. Bake for 10 min or so, until golden. Scrape onto a piece of greaseproof paper to cool, break up any large lumps, and store in an airtight container when cold.