This makes a wicked combonation, the recipe uses quite a lot of chilli, i say its meduium hot but others will think its hot, if you are unsure, add a little at a time, give it a good mix then taste it and adjust if its not hot enough.
200g/7¼oz unsalted butter
200g/7¼oz demerara sugar
400g/14¼oz porridge oats
100g chocolate broken into pieces.
combination of chillis…..use what you are comfortable with but i like…1 fresh chilli finely sliced, 1 teaspoon of dried chilli and 1 teaspoon of chilli powder. (you can also add coconut, ginger, cherries and any other bits of fruit/nut you like )
You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the chilli,chocolate and oats and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface withthe back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle.
3.Let cool in the tin, then turn out and cut into squares.
Please browse the pics below.