How to make
Heat the oven to 390°F (200 °C). Mix the flour, sugar, oats, baking powder and salt. Crumble the butter or margarine into the dry mixture until you get a crumbly mixture.
Set aside 1 cup of the mixture. Spread the bulk of the mixture, in a square, 4″ (10 cm) oven dish. Bake for 10 minutes, remove and smear with raspberry jam, sprinkle grated chocolate evenly.
Add the almonds to the separated mixture, spread it evenly over the jam and chocolate and press it with your fingers, to make it stick. Bake for another 30-35 minutes or until golden brown.
Let it cool completely and sprinkle it with melted milk chocolate. When it hardens, cut it into rectangular slices.
Store in a tightly closed container.
