Chocolate flapjacks
Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon
Difficulty and servings
Cuts into 8 bars
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Plus 30 mins for the granola
- First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
- Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
- Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.
Per serving
315 kcalories, protein 5g, carbohydrate 39g, fat 17 g, saturated fat 6g, fibre 3g, sugar 27g, salt 0.12 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/353613/
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Ingredients
- 50g butter
- 50g clear honey
- ½ quantity honey crunch granola (see 'Goes well with')
- 100g plain chocolate , half chopped into small chunks, half melted
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Honey crunch granola with almonds & apricots
Vary the flavour of your cereal by adding whatever nuts, seeds and dried fruit you like
3
ratings
Difficulty and servings
Cuts into 8 bars
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Plus 30 mins for the granolaIngredients
- 50g butter
- 50g clear honey
- ½ quantity honey crunch granola (see 'Goes well with')
- 100g plain chocolate , half chopped into small chunks, half melted
Per serving
315 kcalories, protein 5g, carbohydrate 39g, fat 17 g, saturated fat 6g, fibre 3g, sugar 27g, salt 0.12 g
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13 June 2010
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06 December 2010
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14 September 2011
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02 March 2012
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14 October 2012
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