Step 1

Preheat the oven to 180℃. Line the tin with parchment paper.

Step 2

Melt the butter and sugar in a saucepan. Pour in the vanilla and sprinkle in the sea salt.

Step 3

When the butter and sugar are melted stir in the oats. Combine well.

Step 4

Pour into the lined tin and press down well. Really well.

Step 5

Bake for 25 minutes. Cool in the tin for at least another 30 minutes to an hour, then remove to a wire tray. Peel off the parchment paper.

Step 6

Melt the chocolate and drizzle over the top.

Step 7

Cut into crunchy squares. Freeze or store in an airtight container.