Milk Chocolate Crumble

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line an 18cm (7-inch) square baking dish with parchment paper.

   Tip: For easy removal, use a silicone mat or parchment paper.

2. 2

   In a medium bowl, whisk together the flour, oats, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use your fingers or a pastry blender to ensure the butter is evenly distributed.

3. 3

   In a large bowl, combine the milk chocolate, brown sugar, granulated sugar, and vanilla extract. Whisk until smooth.

   Tip: Use an electric mixer if you prefer a creamier chocolate mixture.

4. 4

   Beat in the eggs until well combined. Stir in the flour mixture until just combined.

   Tip: Be careful not to overmix, as this can lead to a dense crumble.

5. 5

   Pour the chocolate mixture into the prepared baking dish. Top with the flour mixture, spreading it evenly.

   Tip: Use a spatula to create a textured top crust.

6. 6

   If using, sprinkle chopped nuts or chocolate chips over the top crust.

   Tip: For an extra-special touch, use a combination of both.

7. 7

   Bake for 35-40 minutes, or until the edges are set and the centre is still slightly gooey.

   Tip: A toothpick inserted into the centre should come out with a few moist crumbs attached.

8. 8

   Remove from the oven and let cool completely in the pan.

   Tip: This will help the crumble set and make it easier to cut into squares.

9. 9

   Cut into squares and serve. Store any leftovers in an airtight container in the fridge for up to 3 days.

   Tip: Reheat in the microwave or oven if desired.