4.4 oz Westgold Unsalted Butter
1 1/4c caster sugar
2t vanilla essence
1/4t baking soda
1/2t baking powder
1 1/2c flour
1/2 c jumbo oats, save 2T to sprinkle
5.29 oz hokey pokey chocolate, chopped
1.8 oz dark chocolate, chopped
1/2c pecans, chopped, save 2T to sprinkle
Hokey pokey ice cream to serve
Preheat oven to 320 deg F.
Grease a 10.2" skillet.
Melt the butter and sugar together on a low temperature.
Whisk in the egg & vanilla.
Add the flour, baking powder, soda, salt and oats and stir until smooth.
Mix in ¾ of chopped chocolate.
Spoon mix into the skillet and sprinkle remaining chocolate, oats and pecans on the top.
Bake 25-30 mins until golden but still soft & gooey in the centre.
Top with scoops of hokey pokey ice cream and serve immediately.