January 31, 2013 by dgarnett2013
Chocolate-drizzled fruity flapjacks: Green & Black’s Ultimate Chocolate Recipes – The New Cook Book
- 150g unsalted butter, plus extra for greasing
- 75g light brown muscovado sugar
- 3 tabs clear honey or golden syrup
- 250g rolled porridge oats
- 170g dried fruit
- 100g milk chocolate – cut into chunks
Preheat the oven to 180C.
Lightly grease a 30 x 20 x 4cm non-stick baking tin.
Heat the butter, sugar & honey gently in a pan, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and half the chocolate chunks.
Put the mixture into the prepared tin, spread evenly and bake in the oven for 20 mins, until golden brown.
Remove from the oven and leave to cool completely in the tin.
Melt the remaining chocolate in a bain-marie, then drizzle it over the flapjacks in the tin and leave to cool so the chocolate hardens.
Use a knife to score 12 bars.