Chocolate and hazelnut flapjack bites
Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats.
These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I prefer dark chocolate as I think it balances the sweetness of the brown sugar and golden syrup. Likewise with the seasalt – I know it’s only a pinch but trust me – it makes all the difference!
185g soft brown sugar
4 tbsp golden syrup
big pinch of seasalt
150g chocolate (100g chopped 50g melted)
Melt the butter in a large saucepan and then stir in the salt, sugar and syrup. Keep the pan over a low heat until the sugar starts to dissolve into the other ingredients. Set aside to cool a bit.
Pre-heat your oven to 200°c and line a baking tray with greaseproof paper. It’s a good idea to pop the hazelnuts into the oven to toast a little as it pre-heats.
Roughly chop 100g of the chocolate. Keep the remainder to melt and drizzle over the baked flapjacks. Roughly chop the hazelnuts too and combine them with the oats. Add these to the butter mixture and stir well to combine, ensuring everything is well coated. Fold through the chocolate chunks and then firmly press the mixture into the prepared tin.
Bake for 15 minutes before leaving the flapjacks in the tin to cool. Once cooled drizzle with the melted chocolate and allow to set before cutting into bite-sized pieces and enjoy!
I’ve also added this recipe to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com