Hazelnut Chocolate Breakfast Bars
INGREDIENTS
- 1 jar (360 g) Bonne Maman Hazelnut Chocolate Spread
- 240 g rolled oats (about 3 cups)
- 180 g oat flour (about 1½ cups)
- 200 g brown sugar (about 1 cup, lightly packed)
- 60 g chopped hazelnuts (about ½ cup)
- 1 tsp baking soda
- 1 tsp salt
- 60 ml vegetable oil (¼ cup)
- 170 g butter (about 1½ sticks), melted
Method
- Preheat the oven to 180°C. Grease a 23 x 33 cm (9” x 13”) baking tray and set aside.
- In a large mixing bowl, combine rolled oats, oat flour, brown sugar, chopped hazelnuts, baking soda and salt. Mix well.
- In a separate bowl, melt the butter and mix it with the vegetable oil. Pour this into the dry ingredients and mix until the mixture resembles a crumbly dough.
- Divide the mixture evenly into two parts. Press half of the mixture firmly into the prepared baking tray to form the base layer.
- Spread the Bonne Maman Hazelnut Chocolate Spread evenly over the base layer.
- Sprinkle the remaining oat mixture evenly on top and gently press it down.
- Bake for 25 minutes or until the top turns light golden brown.
- Allow the bars to cool completely before cutting into squares.
ENJOY!
