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Syrupy oats, chocolate and Nutella combine gloriously to create these Nutella and Hazelnut Flapjack Bites. Soft in the centre, just crisp at the edges flapjack made with melted chocolate and covered in Nutella. These are a real delight.
When making flapjack, it is crucial that there are enough sweet, molten ingredients for the oats to bind to. We want sticky flapjacks that hold together, without going rock hard. When you go to take these out of the oven, don’t be put off if they’re still very wobbly. The flapjacks will continue to bake from the residual heat.
There is only a little chocolate in the molten mixture, but lots of golden syrup. If you are not UK based, you could sub for light corn syrup. The Nutella just drizzles over the top at the end for the perfect chocolatey treat. If you are making in advance for something, I recommend chilling these a little before serving/transporting, to allow the Nutella to firm up.
For these Nutella and Hazelnut Flapjack Bites, I use a basic 8′ square pan (I like this one), and change up my classic flapjack recipe. If you want more oaty inspiration, check out these Passionfruit and White Chocolate Flapjacks or these Peanut Butter and Oat Cookies. For videos and baking inspiration, head on over to my Instagram.
Nutella and Hazelnut Flapjack Bites
Ingredients
- 125 g Light Brown Sugar
- 125 g Unsalted Butter
- 3 tbsp Golden Syrup
- 60 g Milk Chocolate
- 240 g Oats
- 30 g Hazelnuts Chopped/crushed
- 1 tbsp Nutella
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
- In a medium saucepan combine the butter, brown sugar, golden syrup and chocolate and heat on low until the butter has melted. Turn off the heat and stir in the oats and hazelnuts.
- Pour the oaty mixture into the baking tin and press down. Bake for 20-25 minutes until golden brown at the edges (it's fine if still a little wobbly in the centre). Let cool on a wire rack.
- Once cooled, slice into 16 squares. Loosen the Nutella by microwaving for about 30 seconds. Use a teaspoon to drizzle over the flapjack. Let set then serve!
