Ghost Millionaire’s Oat Shortbread

Name: Ghost Millionaire’s Oat Shortbread
Yield: 12 – 16 pieces
Cuisine: Oats

These Ghost Millionaire’s Oat Shortbread treats are a deliciously spooky way to enjoy a classic sweet treat this Halloween.

Cooking Time 30 minutes

Skill Level Medium

Serves 12 – 16 pieces

For the oat shortbread

100g Mornflake Organic Porridge Oats
150g plain flour
50g caster sugar
150g unsalted butter, softened
Pinch of salt

For the caramel

100g unsalted butter
100g soft light brown sugar
397g tin condensed milk
2 tbsp golden syrup
Pinch of salt

For the chocolate topping

200g dark chocolate
75g white chocolate
Edible candy eyes
Flaky sea salt, optional

Organic Porridge Oats

6 x 1kg pack

Preheat the oven to 180°C / 160°C fan and line a 20cm square baking tin with baking paper.
Blend the Mornflake Organic Porridge Oats until relatively fine.
Combine the blended oats, plain flour, caster sugar and salt. Add the softened butter and mix until a soft dough forms.
Press the mixture evenly into the lined tin and prick the surface lightly with a fork.
Bake for 20–25 minutes, until lightly golden. Leave to cool completely in the tin.
To make the caramel, add the butter, brown sugar, condensed milk, golden syrup and a pinch of salt to a saucepan.
Heat gently until everything has melted together, then bring to a gentle bubble.
Cook for 5–8 minutes, stirring continuously, until the caramel has thickened and deepened in colour.
Pour the caramel over the cooled shortbread and spread evenly. Refrigerate until completely set.
Melt the dark chocolate and spread evenly over the caramel. Allow it to sit briefly so the chocolate is still soft but no longer extremely runny.
Melt the white chocolate. Spoon a small dot of white chocolate onto the dark chocolate and use the back of a teaspoon to drag it downwards into a tapered ghost shape.
Use a cocktail stick to pull a small arm from either side of each ghost, then add two edible eyes while the chocolate is still wet.
Repeat across the surface, spacing the ghosts so there will be one on each finished piece.
Leave the chocolate until just firm, then cut into 12–16 squares using a warm, sharp knife.

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6 x 1kg pack