Urfa chilli flakes (also known as Isot Chilli) are not too hot and have a slightly smokey flavour, just great for baking like this.
75g dark chocolate
150g unsalted butter
75g golden syrup
150g light muscovado sugar
30g cocoa powder
3-4 tsps Urfa chilli flakes (depending on whether you want more or less kick)
2 pinches malden salt
300g porridge oats
Set your oven to 160°fan
Line a small, roughly 22cm square baking tin with baking paper
First place the chocolate in your Thermomix and break up on speed 6 briefly. Scrape down the sides.
Weigh the butter, syrup, sugar, cocoa powder, chilli flakes and salt into your Thermomix . Using the TM6 warming function set it to 70° and go. (or set 5 mins 70° speed 2 on a TM5)
Check that the ingredients have fully melted.
Weigh your oats straight in.
Set the Thermomix to speed 3 reverse for 30 seconds.
Tip the mixture into your prepared tin and press down well with the back of a spoon.
Bake for 25 minutes.
Set aside to cool, but before it is stone cold you can cut it up into 3cm squares.
Now try and resist it until it is cold
