If you find yourself with a few too many Easter eggs, why not turn them into something delicious? These chocolate flapjacks are quick to make, wonderfully chewy, and packed with rich chocolatey goodness and the perfect way to enjoy your chocolate.
Ingredients:
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110g soft brown sugar
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110g butter
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1 tbsp golden syrup
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125g whole oats
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75g Rice Crispies
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55g chopped leftover Easter egg chocolate (or chocolate chips)
Method:
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Preheat your oven to 180°C (160°C fan) and line a square baking tin with parchment paper.
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In a large saucepan, melt the butter, brown sugar, and golden syrup together over a gentle heat until smooth.
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Remove from the heat and stir in the oats and Rice Crispies until evenly coated.
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Allow the mixture to cool slightly, then fold in the chopped leftover Easter egg chocolate.
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Press the mixture firmly into your prepared tin and bake for about 15–18 minutes, until lightly golden around the edges.
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Leave to cool in the tin before cutting into squares or bars.
These flapjacks are the perfect way to use up any leftover Easter treats — rich, buttery, and just the right amount of chewiness.
