This recipe is primarily an old Staffordshire recipe sometimes called ‘Oat Crunch’
6 oz block butter
6 oz demerara or raw cane sugar (or any, really)
8 oz porridge oats
(3-4 oz chocolate chips)
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. (When it has cooled a little, you can stir 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, or 2-4 oz plain chocolate chips after letting the mixture cool somewhat.
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.