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Prep time

10 minutes


Cook time

30 minutes





4.4 oz Westgold Unsalted Butter

1 1/4c caster sugar

1 egg

2t vanilla essence

1/4t baking soda 

1/2t baking powder

1 1/2c flour

1/2t salt

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.

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