- Preparation and cooking time
- Plus 30 mins for the granola
- Cuts into 8 bars
- 50g butter
- 50g clear honey
- ½ quantity honey crunch granola (see 'Goes well with')
- 100g plain chocolate , half chopped into small chunks, half melted
- STEP 1
First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
- STEP 2
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.
- STEP 3
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.