Ferrero Rocher Flapjack recipe!

This recipe is a spin on my Malteser Bunny flapjacks, but with a Ferrero Rocher twist.
They’re thick, soft, and buttery, with a layer of Nutella running through the middle and a topping of chocolate, chopped hazelnuts, and Ferrero Rocher halves.

It’s the same simple method, just with a few tweaks… and if you love chocolate and hazelnuts, you’re going to love this version just as much.

INGREDIENTS

Flapjacks:

• 425g butter
• 125g golden syrup
• 350g soft light brown sugar
• 425g jumbo oats
• 150g plain flour
• 2 tbsp cornflour
• 150g Nutella

Topping:

• 250g milk chocolate
• 150g Nutella
• Ferrero Rocher (halved)
• Chopped hazelnuts

METHOD

1. Preheat your oven to 180°C (160°C fan) and grease/line a 9” square tin (or a bigger one if you prefer thinner slices).
2. In a large bowl, mix together the oats, plain flour, and cornflour.
3. In a saucepan over low heat, melt the butter, sugar, and golden syrup until smooth and combined.
4. Pour the wet mixture into the dry ingredients and stir well. Leave to cool for 10 mins or so ideally!
5. Press half of the flapjack mixture into the prepared tin and smooth it out.
6. Add dollops of Nutella over the first layer (it’s a bit messy, works best if the flapjack mixture has cooled slightly), and gently spread it out.
7. Top with the remaining flapjack mixture and press down lightly.
8. Bake for 20 minutes. They won’t look ready, but they’ll firm up as they cool… please just trust the process!
9. Once completely cool, melt the milk chocolate and Nutella together (microwave in short bursts, stirring every 20 seconds), then spread it over the flapjacks.
10. Decorate with halved Ferrero Rochers and a sprinkling of chopped hazelnuts.
11. Let them set at room temperature, then chill in the fridge (about 10–15 minutes) before slicing. Don’t leave them too long or they won’t be soft and moist!

NOTES

• I cut mine into 9 large squares, but you can slice them smaller if you prefer!
• Cooling the flapjack mix before putting in the tin does help the Nutella stage as it doesn’t melt as easily. This step can be messy!
• Store in an airtight container for up to a week
• If you make these, I’d love to see! Feel free to tag me on insta