This CHOC Slice is a great slice to whip up when you have very little in the house. It doesn’t require eggs or butter which is great as these are often the ingredients I run out of first in the house. With only four main ingredients it is a very budget friendly recipe.
Now I’m going to be honest. This slice really doesn’t float my boat. Give me Lazy Caramel Slice, Fuss Free Caramel Macadamia Slice or Muesli Bites any day of the week but my family love this! The kiddies especially can not get enough of it. I use a standard slice tray for this and cut it up into 30 small pieces.
If you don’t have coconut oil you can use butter for this. If you want to reduce the chocolate you can reduce to 40g and add 40g of cocoa/cocao to the mixture. I recommend including the full amount of choc chips as it helps hold the slice together.
Store in an airtight container for up to a week.
Simply melt the honey and oil in a large saucepan over a medium heat until melted. Approximately 5 minutes. Add the choc chips into the hot liquid and store to melt. Add the oats and mix well to ensure all are covered. Follow the remaining steps in the below recipe card.
- 100g coconut oil or butter
- 80g honey
- 80g dark choc chips
- 200g oats
- 2 tablespoons dessicated coconut, optional
- Preheat oven to 180 degrees and line a slice tin with baking paper.
- Add oil and honey to bowl.
- Melt on 90 degrees, speed 2 for 5 minutes.
- Add choc chips to the hot liquid and then the oats and coconut.
- Mix on reverse, speed 4 until just mixed through and chocolate has melted.
- Pour into prepared tin and press down. Compress slice well.
- Bake for approximately 20 minutes or until you can tell its has hardened slightly. It can be hard to tell due to the chocolate colour. Ensure you don't burn it. It doesn't taste nice burnt (trust me on this one).
- Place the tin onto a cooling rack. Do not remove the slice from tin.
- Allow to cool completely before removing it from pan and cutting into slices.
- Store in an airtight container.