NATURE VALLEY BUTTER RECIPES

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

Steps:

• Line the base and sides of a 20cm square cake tin with baking paper.
• Melt the butter and 100g of the dark chocolate chips in a heatproof bowl set over a pan of simmering water. Stir in the crushed biscuits, then pour the mixture into the base of the prepared tin, levelling the surface with the back of a spoon. Chill in the fridge for 30 minutes or until firm.
• Place the peanut butter in a large bowl and gradually beat in the condensed milk. Fold in half the chopped peanuts and crushed granola bars, followed by the melted white chocolate. Quickly spread the mixture over the biscuit base, smoothing the surface with the back of a spoon. Scatter the rest of the nuts and granola over the top and press down firmly. Chill in the fridge for 1 hour 30 minutes or until firm.
• Melt the rest of the dark chocolate chips in a heatproof bowl set over a pan of simmering water. Drizzle the chocolate diagonally over the peanut butter layer. Chill in the fridge for a further 30 minutes. Cut into 25 squares.
  
  Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  
  Instead of peanuts, try chopped cashews or hazelnuts and a handful of raisins or sweetened dried cranberries for a fruity flavour.
  Store the bars in an airtight container in the fridge for up to 1 week.