Sweet chocolate and hazelnut Nutella sandwiched between golden flapjacks. This is a real moreish treat!
Makes 12 flapjacks
- 200g porridge oats
- 120g unsalted butter
- 100ml golden syrup
- 80g brown sugar
- As much Nutella as you want!
Preheat your oven to 200C/180 fan/gas mark 6.
Line a 25x18cm baking tin with baking paper.
Put the oats in a bowl with a punch of salt.
Slowly melt the butter, sugar and syrup in a small pan. As soon as it's melted, take it off the heat and let it cool for a couple of minutes.
Split the mixture into two. Pour half of the mixture into the baking tin and press it down with the back of a spoon.
Gently melt the Nutella and spread it over the top of the flapjack. Once cooled slightly, pour the second half of the mix on top and press down with the back of a spoon.
Bake in the oven for 15 - 20 minutes until golden.
Cut into squares and remove from tin, letting them cool on a wire rack before serving.