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Chocolate flapjacks

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

  • Prep: 10 mins
    Cook: 35 mins
    Plus 30 mins for the granola
  • Cuts into 8 bars
  • Easy
  • Cuts into 8 bars
  • Easy
  • Calories 315
  • Carbohydrates 39
  • Saturated Fat 6
  • Sugar 27
  • Protein 5
  • Fat 17
  • Fibre 3
  • Salt 0.12

Nutrition per serving

  • Calories 315
  • Carbohydrates 39
  • Saturated Fat 6
  • Sugar 27
  • Protein 5
  • Fat 17
  • Fibre 3
  • Salt 0.12

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

Method

  1. First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.

  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.

  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.

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