#ad I remember the days of coming home late after dinner service (after all, pastry chefs are often the last to leave the kitchen since dessert is the final course) and reaching for a bowl of @honeybunchesofoats to wind down for the night. So when asked to create a recipe with the brand new Honey Bunches of Oats Chocolate cereal, I wanted to create a chocolate-filled version of baklava - the classic Greek pastry with phyllo, chopped nuts, and honey. With crunchy chocolate cereal flakes, chocolate clusters, and toasted sliced almonds between layers upon layers of phyllo, it’s all drenched in honey syrup and baked til golden and crisp for the ultimate comfort food. Recipe below! #sponsored #honeybunchesofoats *** CHOCOLATE BAKLAVA Honey Simple Syrup ingredients:100g (1 cup) sugar 340g (1 cup) honey 240g (2 cups) water Equipment: Mixing bowls Rubber spatula Pot 1) In a pot over medium-high heat, combine sugar, honey, and water. Bring to a boil, cook for a few min while stirring occasionally with a rubber spatula. Remove from heat, let fully cool. (Note: this can be done the day before) BAKLAVA INGREDIENTS: 225g (2 1/2 cups) Honey Bunches of Oats Chocolate Cereal 225g (2 cups) sliced almonds 50g (1/4 cup) sugar 30 sheets phyllo dough (thawed) 150g butter (10 tbsp) unsalted butter, melted Maldon sea salt Honey simple syrup (above) Equipment: 8”x10” rectangular baking dish Pastry brush Small bowl Food processor (optional) 1) Pre-heat oven to 175°C (350°F). 2) In a food processor, combine Honey Bunches of Oats Chocolate cereal and sliced almonds, pulse a few times til roughly ground. Add sugar, pulse til just combined. (You can also hand-chop cereal and nuts, stir in sugar to combine) 3) Unwrap phyllo dough (it should be thawed from frozen, but still cold). Use a sharp knife to slice into rectangles to fit into the bottom of the baking dish (you’ll need 30 rectangles total). 4) Using a pastry brush, brush the base and sides of baking dish with melted butter. Lay the first phyllo rectangle in the base of the dish. Brush with a thin layer of melted butter. Continue until you have 10 layers of phyllo, each brushed with melted butter. [RECIPE CONTINUED BELOW ⬇️]