300g milk chocolate
350g plain flour
1 tsp baking powder
350g soft light brown sugar
175g rolled oats
70g chopped mixed nuts
1 egg, beaten
400g canned condensed milk
70g crunchy peanut butter
Preheat the oven to 180°C
Finely chop the chocolate. Sift the flour and baking powder into a large bowl. Add the butter to the flour mixture and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, rolled oats and nuts.
Put a quarter of the mixture into a bowl and stir in the chopped chocolate. Set aside.
Stir the egg into the remaining mixture, then press into the base of a 30×20-cm baking tin. Bake in the preheated oven for 15 minutes.
Meanwhile, mix the condensed milk and peanut butter together. Pour the mixture over the base and spread evenly, then sprinkle the reserved chocolate mixture in top and press down lightly.
Return to the oven and bake for a further 20 minutes, until golden brown. Leave to cool in the tin, then cut into squares.