Milk chocolate flapjacks
Very easy, very good, great travellers and they last for ages – flapjacks are ideal for holiday trips, camping trips, lunchboxes, anything. I’m not saying they’re health food but I do think they’re better for us than lots of the stuff sold as muesli bars. And they’re definitely tastier!
Ingrediënten
- 2¼ cups 220 g rolled oats
- 100 g 3½ oz butter
- 100 g 3½ oz honey
- ¼ cup 50 g brown sugar
- A pinch of salt
- 1¼ cups 200 g milk chocolate chips
Instructies
- Preheat the oven to 160°C (320°F).
- Grease and line a 6 cm (2½ inch) deep, 19 x 10 cm (7½ x 4 inch) loaf tin with baking paper.
- Blitz the oats in a food processor for a few seconds, then tip into a bowl.
- Combine the butter, honey and sugar in a saucepan.
- Stir over medium heat until the butter has melted and the mixture is smooth.
- Pour the hot butter mixture over the oats, add the salt and chocolate chips and stir to combine.
- The chocolate should melt into the mixture as you stir, but it’s fine to have some chunks remaining.
- Press the mixture into the tin and bake for 1 hour.
- Leave the flapjacks to cool completely before cutting them into squares or bars.
Notes / Tips / Wine Advice:
VARIATIONS:
Try adding a combination of dried fruit and nuts. Or use dark chocolate chips, and consider adding some finely grated orange zest for a delicious jaffa situation.--------------------------------------------------------------------------------------------------
