TIP: If you prefer, replace Dark Choc Melts with milk or white melts. Bars can be made up to one week ahead. Store in fridge in an airtight container.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
Combine butter, sugar, and syrup in a medium saucepan. Stir over a low heat until butter is melted and sugar is dissolved. Bring to boil. Remove from heat.
Place oats, noodles, pepitas, and flour in a large bowl. Mix well. Add butter mixture. Stir until well combined. Press firmly over base of prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 25 minutes, or until golden brown. Remove from oven. Cool completely in the pan. Refrigerate for 3 hours, or until firm.
Place chocolate in a small microwave-safe bowl. Microwave on Medium (50%) in 30 second bursts, stirring, until melted and smooth.
Use baking paper to lift the slice out of the pan. Cut into bars. Dip or spread melted chocolate over the base of the bars. Arrange, chocolate-side up, on an oven tray lined with baking paper. Refrigerate for about 10 minutes to set the chocolate.
