If you're on a diet, or under the illusion that you are (what the heck are you doing here then?), then look away. Click on one of my other healthier posts, because this one is going to ruin your regimented eating, or you - whichever comes first.
However, if you're a balanced eater, or an A-list superstar with a personal trainer as lenient as Jillian Michaels, then stay. Enjoy the pictures, at least, even if you don't ever get to make (or eat) these decadent bars. Now, let me warn you that aside from the oats and um, tomatoes, every ingredient in this recipe spells D-A-N-G-E-R. That reads as "happiness", by the way. *grins*
Wouldn't you be happy if you had peanut butter, chocolate, condensed milk and yes, healthy oats pass through your lips in one go? Don't rub your nose when you answer, because I'd be happy. Of course, I'd only have one slice of these bars, or perhaps two, then I'd be running my ass off on the treadmill/roads before I lose myself completely. And then I'd have a slice more. LOL. Come on, you only live once!
Diet-Buster Chocolate Oats Bar
Yields: 3kgs or 10lbs on the hips
½ cup butter
2 cups graham cracker biscuits or Digestives, crumbed
2 cups organic rolled oats
1 can (400g) sweetened condensed milk
1 cup chopped chocolate
¾ cup peanut butter
¾ cup peanut butter
1/3 cup dried, candied tomatoes, chopped
Sea salt, to sprinkle
1. Preheat oven to 180°C/350°F.
2. Place the biscuits in a food processor to crumb them, then put in a bowl. Melt butter in the microwave and add to the biscuit crumbs. Mix with a spoon until combined.
3. Sprinkle biscuit crumbs into the bottom of a 9 x 13-inch pan and pat down firmly with the back of a spoon to create an even surface.
4. Add oats on top of the biscuit layer, and pat down evenly as well.
5. Pour condensed milk carefully over the oats layer, and by tilting the pan gently towards the four corners of the pan, you will be able to spread the condensed milk fairly evenly.
6. Bake in the oven for 25 minutes until golden brown.
7. Before you take out the baking tin, melt the chocolate and peanut butter in a pan over low heat, stirring constantly to prevent burning. Pour this mixture over the hot base, and tilt pan as before to ensure complete coverage by the chocolate. Sprinkle chopped dried fruits (I used candied tomatoes) and a pinch of sea salt on the chocolate layer.
8. Cool completely before chilling in the fridge for easy slicing.
9. Consume with a tall, cold glass of milk, and at your own peril!