CHOCOLATE FLAPJACKS

Chocolate flapjacks image

Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon

Provided by Good Food team

Time 1h15m

Yield Cuts into 8 bars

Number Of Ingredients 4

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

Steps:

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.

Nutrition Facts : Calories 315 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium