Ready in under half an hour, these chocolate granola flapjacks make great weekend treats or lunchbox bites. Made with Absolutely Chocolate, they have a touch of decadence and are best enjoyed with a freshly brewed cup of coffee.
INGREDIENTS:
- 100g Rollagranola Absolutely Chocolate
- 150g jumbo porridge oats
- 125g soft butter
- 125g light brown sugar
- 2-3 tbsp syrup or honey
- 2-3 tbsp peanut butter
- handful of pumpkin seeds
- 100g dark chocolate - melted
METHOD:
- Heat the oven to 200C/180C fan and grease a 20 x 20cm baking tin
- Break the granola down a little with the end of a rolling pin and add to a bowl with the oats, butter, sugar and syrup/honey
- Stir in the soft butter and peanut butter, ensuring the mix is fully coated. Fold in the pumpkin seeds
- Add the mixture to the tin, pressing into the corners with the back of a spoon so the mixture is flat. Score into 12 squares and bake for around 15 mins until golden brown
- Once cool, remove from the tin and drizzle over the melted dark chocolate