Step 1 Preheat oven to 180°C. Spray a 20cm x 20cm slice tin with oil and set aside.
Step 2 Thoroughly combine flour, melted table spread, sugar and oats in a bowl. Press mixture into tin and bake for 15–20 minutes, until golden brown.
Step 3 Meanwhile, place caramel into a saucepan over low heat. Cook, stirring, for 3–5 minutes, until mixture is smooth. Pour caramel over cooked base and return tin to oven for 15 minutes, or until caramel is firm and starting to bubble and brown.
Step 4 Remove slice from oven and cool. Place chocolate into a heatproof bowl over boiling water and melt, stirring, until completely smooth. Drizzle over slice, then refrigerate until set (at least 2 hours)
What we did
- Replaced the golden syrup, sugar and condensed milk with Top ‘n’ Fill.
- Removed the shredded coconut and replaced it with oats.
- Reduced the amount of chocolate.
HFG version (per piece)
Energy 900kJ (215cal)
Total fat 9.7g
Sat fat 3.5g
Traditional version (per piece)
Energy 1046kJ (250cal)
Total fat 16.0g
Sat fat 10.5g