Cakes, Cookies, Brownies Recipe and Desserts

Ingredients:

115 g butter or margarine
115 g soft light brown sugar
15 tbs syrup
50 g hazelnuts, roughly chopped
175 g porridge oats
50g milk chocolate drops

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Directions:

1. Melt the butter with sugar and syrup in a saucepan. Stir in the hazelnuts and oats. Allow to cool slightly, then stir in the chocolate drops.

2. Spoon into a lightly greased shallow 28 x 18 cm (11 x 7 in) cake tin. Bake at 180C / 350F for about 30 minutes until golden and firm.

3. Cool in the tin for a few minutes before cutting into squares. Turn out on to a wire rack to cool completely.