Chocolate Flapjacks
This indulgent recipe combines the sweet and crunchy texture of honey crunch granola with rich melted chocolate, all held together by a buttery honey mixture. Perfect for a satisfying treat or a delightful dessert, these flapjacks are sure to become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Cuts into 8 bars
Nutrition
- Calories: 315 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.12 milligram of sodium
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