When did flapjacks become breakfast bars? I made some yesterday, covered them in chocolate and had to send them into school with my girls today to avoid eating them all in one day – very moreish.
They are definitely not a healthfood.
2 tbsp golden syrup
175g rolled (breakfast) oats
Extras: upto 100g dried fruit eg raisins, chopped apricots, cranberries and/or 200g melted chocolate
Melt the butter, sugar and syrup together in a saucepan over a low heat, then pour it onto the dried ingredients (oats & dried fruit if using). Mix well and turn the mixture into a prepared shallow tin. Press down well.
Bake in the over until golden brown at 180C. Cool in the tin before marking into fingers.
When cool, spoon on melted choclate and either spread or swirl.
Cool and break into fingers. They can be stored in an airtight container for upto a week.
Best combinations include: cranberries & dark chocolate, apricots & white chocolate, adding hazelnuts to the mix or salty caramel on top with very bitter chocolate on the other side