Hazelnut Chocolate Crunch Squares (Or Triangles) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A recipe from Heavenly Brownies , a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, and using the weight to volume converter to go from grams or ounces to cups. Ingredients:
4 ounces butter (115g) |
7 ounces rolled oats (200g) |
2 ounces hazelnuts, lightly toasted and chopped (55g) |
2 ounces flour (55g) |
3 ounces light muscovado sugar (85g) |
2 tablespoons golden syrup |
2 ounces chocolate chips (55g) |
Directions:
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease a 9 square baking pan.
2. Mix the oats, hazeluts, and flour in a large bowl.
3. Place the butter, sugar, and syrup in a large saucepan and gently heat until the sugar has dissolved. Pour in the dry ingredients and mix well. Stir in the chocolate chips.
4. Turn the mixture into the prepared tin and bake for 20-25 minutes, or until golden brown and firm to the touch. Using a knife, mark into 12 triangles and leave to cool in the tin. Cut with a sharp knife and carefully remove from tin.
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