Chocolate caramel oat squares

Grease a rectangular baking tray.

Set aside four tablespoons of the flour. Combine the remaing flour, porridge oats, soft brown sugar and bicarbonate of soda in a large bowl.

Add the melted butter and mix until the mixture is crumbly.

Reserve 115g of the crumb mixture. Press the remaining crumb mixture onto the bottom of the baking tray. Bake for 15 minutes.

Comnbine the toffee fudge sauce and remaining flour in a small bowl, then whisk until smooth. Drizzle over the crust of the crumb mixture in the dish and spread to the edges.

Combine the walnuts or pecans with the reserved crumb mixture in a small bowl. Sprinkle the crumb mixture and chocolate chips evenly over the toffee fudge mixture. Bake for 15 minutes or until golden brown.

Remove the baking tray from the oven to a cooling rack and cool completely. Enjoy!