Chocolate Spread Crumblies

Mmm, hazelnut chocolate spread.  Delicious, right?  But the high sugar content is not so good, being the equivalent of 57 sugar cubes per 400g jar.  Luckily, mum Kellie Bath has come to the rescue with her JimJams range of low sugar spreads, which includes a hazelnut chocolate version.  We put it through its paces and created these yummy Chocolate Spread Crumblies too.

Like Kellie, the high sugar levels of regular spreads does concern me, even though we don't use such things very often.  But JimJams Hazelnut Chocolate Spread has 83% less sugar than leading brands, is approved by The British Dental Health Foundation as being kinder to teeth, has won a Great Taste Award, and is gluten-free.  It also uses less palm oil, which is brilliant news.

With three permanently hungry little monkeys who adore the, erm, 'leading brand', we wondered how well a new variety would be received.  Surprisingly, only one out of three asked what was different on their toast, and when we baked these yummy crumbly biscuits, a firm favourite with the usual brand, they were as well received as ever.  So we tried cooking, spreading on toast and straight from the jar, and those little taste buds were perfectly happy.

So on to the recipe...  You can of course make these Chocolate Spread Crumblies with any variety of hazelnut chocolate spread, but why not try JimJams to reduce the sugar content without sacrificing flavour?  (There's rather a lot of sugar in these delicious treats as it is!)  By the way, the crumble topping can sometimes be prone to falling off, but if it does feel free to sprinkle the chocolatey oatyness over fruit and yogurt or ice cream - yum!  You could also try this recipe with jams or curds, we love the lemon curd version to take on summer picnics.

Chocolate Spread Crumblies


330g butter
200g plain flour
300g soft brown sugar
¾ tsp baking powder
¼ tsp salt
200g rolled oats
300g hazelnut chocolate spread


1. Preheat oven to 180°C.  Grease and line a baking tray.

2. Place the butter in a heavy based saucepan over a low heat.

3. While waiting for the butter to melt, combine the flour, sugar, baking powder, salt and oats in a large bowl.

4. Pour the butter over and mix well.

5. Keep back around a quarter of the mixture and press the rest into the greased and lined baking tray.

6. Warm the chocolate spread in the microwave or over boiling water on the hob for a minute, then pour over the oaty base.

7. Sprinkle the reserved oat mixture over the top and bake for 20-25 minutes until golden brown.

8. Leave to cool in the tin, then slice.  It will keep in an airtight container for several days, but probably won't last that long!

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