How to Make Copycat Chocolate HobNobs




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Intro: How to Make Copycat Chocolate HobNobs

My favourite biscuit EVER has got to be Chocolate HobNobs. Oaty biscuits are always so satisfyingly crumbly & crunchy, but with chocolate on the top? Hells bells I’m ON IT!

This incredibly quick & easy recipe will have you joining the Chocolate HobNobs addiction club in no time. Here is what you will need to make approx 16 sensationally chunky, chocolate dipped, gloriously golden, oaty pieces of heaven.

  • 125g Unsalted Butter
  • 1 tbsp Golden Syrup
  • 125g Self Raising Flour
  • 125g Light Brown Soft Sugar
  • Pinch of Salt
  • 125g Porridge Oats
  • 1/2 tsp Bicarbonate of Soda
  • 100g Milk Chocolate, cut into chunks (Optional)
  • 150g Milk Chocolate, for dipping

Step 1: To Make the Biscuit Dough

In a small saucepan over a low-medium heat, melt together the butter and golden syrup. Set to one side to cool.

Preheat your oven to 180°C/Fan 160°C.

In a large bowl, mix together the flour, sugar, oats, salt & bicarb.

Step 2: To Make the Biscuit Dough

After cutting the chocolate into chunks – add to the bowl and mix. (You can leave these out if you want to.)

Step 3: To Make the Biscuit Dough

Pour in the cooled butter and mix until everything is evenly distributed and it all comes together.

Step 4: Shaping the Biscuits

Divide the mixture into 16 equal pieces and roll into balls.

Step 5: Ready for Baking!

Flatten slightly and place as many as will fit onto a large baking sheet. Allow room in-between for spreading.

I lined mine with a silicone baking mat. In all honesty, it doesn’t really need lining – I tend to just do it out of habit.

Step 6: The Bake

Bake in the centre of the preheated oven for approx 16mins until golden.

Turn the tray around half way if your oven doesn’t bake evenly.

Allow to sit on the tray for a couple of minutes to harden, then transfer to a wire rack to cool. Repeat the process for the remaining biscuits.

Step 7: To Decorate

When the biscuits are all baked and cool, (which won’t take long) melt the 150g of milk chocolate in either the microwave or in a bowl set over a saucepan of barely simmering water.

The next part is up to you. Some would ‘paint’ the chocolate onto the top of each biscuit, I prefer to just dunk half straight into the chocolate and put onto a wire rack over newspaper to set.

To keep these little beauties nice and crunchy, store in a metal tin lined with baking paper. Preferably at room temperature but if it’s too warm, in the fridge will work just as well.

And there you have it! Told you Chocolate Hobnobs were quick & easy to make. Addicted yet??

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    12 Discussions


    1 year ago

    Looks very well!! I want to taste it, but I have to wait to arrive home. I don't know if I can wait so much time!!

    1 reply

    1 year ago

    Oh wow; I've got to try these! Thanks for the awesome recipe. Voted.

    1 reply

    1 year ago

    I want to make these with dark chocolate and a touch of kosher salt sprinkled at the last. Nom nom nom.

    1 reply

    Reply 1 year ago

    Oh my god, that sounds amazing! I might try that too :)


    1 year ago

    You know I have to try these. Golden syrup??? Porridge oats??? Are they quick oats or regular oats?

    3 replies

    Reply 1 year ago

    Golden syrup is a UK based ingredient. I think (assuming you're US based) your equivalent is corn syrup? And the oats a regular rolled oats.


    Reply 1 year ago

    yes, I am US based. I get hungry just looking at your goodies.


    1 year ago

    Oh these look lush! I've just realised how similar the recipe and ingredients are to flapjack too (flapjack doesn't have the bicarb).

    1 reply