Combine creamy brazil nuts with rich dark chocolate in these oaty teatime treats. The cherries are optional, but they do add fruity sweetness
Prep:15 mins
Makes 12
150g salted butter, plus extra for the tin3 tbsp golden syrup150g light brown soft sugar75g dark chocolate, melted30g cocoa powder300g porridge oats100g brazil nuts, roughly chopped75g cocktail cherries, roughly chopped (optional)
STEP 1Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.STEP 2Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.
