Combine butter and cane sugar in a medium-sized pan and let them melt together over medium heat. Do not let it burn.

Once the butter and sugar are melted together, add oats and almonds and stir everything together.

Let the mixture cook further until the oats start to take on a little color. This takes about 5 minutes. The caramel should not become too dark, so keep an eye on your mixture.

Grease a pan with a little oil (18x18 centimeters - I used a foil tray).

Spread the mixture in the greased pan and press it lightly together with the back of a spoon.

Chill the base in the fridge for about an hour until it is cold.

 

Place nougat and chocolate in a saucepan and let them melt together. 

Once the nougat filling is a uniform mass, pour it over the base and return it to the fridge.

Let the nougat filling set for about an hour.

 

Put chocolate and a bit of oil in a saucepan and let the chocolate melt.

Pour the melted chocolate over the nougat filling and return it to the fridge for at least 2 hours, so everything sets.

If there's time, let it stay in the fridge overnight, but you probably won't be able to wait that long – you can always cut a small tester...:-)

Cut your slices into suitable sizes and serve.

 

The nougat slices can be kept in the fridge for about 10 days, but they don't usually last that long in our house.