Choc Peanut Butter Berry bars

I was honestly speechless when I took a bite of these- the soft, crumbly oaty base combined with a fresh, tart jam and topped off with a wickedly decadent ganache? It's just one of the recipes you have to try.

It might seem like a lot of ingredients, but the method couldn't be simpler- the base is a chuck in and mix kinda situation, and the jam and ganache pretty much make themselves. Layer them all together and you've got the best morning tea or snack ever. This recipe be changed up in a million of ways as well- think about adding choc chips to the cookie, making a caramel instead of the jam and maybe white chocolate in the ganache! The options are endless, this is just a blueprint for your own genius. Enjoy!

Recipe- Makes around 2o small pieces

Ingredients

Oatmeal cookie base

1 cup rolled oats

1 cup plain flour

1 tsp cinnamon

1/2 cup brown sugar

1/2 tsp bicarb soda

1/3 cup melted butter

2 tbs peanut butter

1 egg

1 tsp vanilla extract

Berry jam

1 1/2 cup of frozen berries (I used blueberries and cherries)

2 tsp vanilla

1 tbs honey

2 tsp lemon juice

Ganache

2/3 cup chocolate chips/baking chocolate

2 tbs peanut butter

1/4 cup cream

pinch of salt

Preheat oven to 180°C. Line a loaf tin with baking paper.

For the oatmeal base, combine the oats, flour, cinnamon, brown sugar and bicarb soda. Add the melted butter, egg, vanilla and peanut butter and mix till everything is incorporated.

Tip into lined loaf tin, press down until even and bake for around 15 minutes, or until lightly golden. Leave to cool slightly.

Meanwhile, make the berry jam by combining all ingredients in a small pot and simmer until the fruit has broken down and has become thick. Set aside.

For the ganache, place all ingredients in a microwave safe bowl, and microwave for 30 seconds at a time, whisking in between, until the mixture melts, comes together and is silky smooth.

To assemble, pour the jam over the oatmeal base and level out. Pour the ganache over the top, level out and leave to set in the fridge for at least an hour or until the ganache sets.

Cut with a large knife into fingers and serve.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Easy	15	30 minutes	15 minutes