Raspberry White Chocolate Crumble Bars

This is a really naughty and delicious slice with the yummy contrast of raspberry and roasted white chocolate.

Makes 16-20 200g butter 200g white sugar 100g brown sugar 140g oats 300g plain flour 1 egg, whisked 1 x 300g jar raspberry jam (my preferred is Barker's Raspberries) 100g white chocolate drops Before you start, preheat oven to 170°C. Line a baking dish with baking paper (about 30x25cm). Place butter in a medium pot on medium heat. Cook for about 6 minutes, until bubbling and starting to turn brown. It may look like it has split, don’t fret, this is normal. Place sugars, oats and flour in a large bowl. Stir in butter and egg and combine mixture until it forms a crumble consistency. Transfer 2/3 of the crumble mixture into the prepared dish and press down firmly using a measuring cup or glass cup. Spread raspberry jam all over base. Top with half of the remaining crumble, then all the white chocolate, then all remaining crumble. Bake for about 35 minutes, until golden. Allow to cool before slicing into squares.