Chocolate and Hazelnut is one of my favourite flavour combinations. This flapjack is so moist and is full of Hazelnuts, perfect for a weekend treat!
- 150g Salted Butter
- 125g Golden Syrup
- 80g Condensed Milk
- 125g Sugar
- 100g Dark Chocolate
- 20g Cocoa Powder
- 100g Chopped Hazelnuts
- 250g Gluten Free Oats
- In a pan melt together the butter, Golden Syrup, Condensed Milk and Sugar, stir to prevent burning. Once melted add the chocolate and stir to combine and melt.
- In another bowl add the oats, Hazelnuts, and Cocoa Powder.
- Pour the wets into the dries and mix until all of the oats are coated with the syrups. Do not over-mix as this will dry out the flapjack when it is baked.
- Spread on to a baking tray and bake on the middle shelf of the oven at 160 degree in a fan oven and 180 in a non-fan oven for 15-20 minutes or until the top is golden brown and the flapjack if firm to touch.