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Mini Chocolate Flapjacks

These flapjacks are a quick and simple snack or lunchbox treat.

24 pieces

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Mini Chocolate Flapjacks

For the Flapjack:

100 g Butter or Margarine (4 oz)
100 g Demerara Sugar (4 oz)
75 ml Golden Syrup (3 oz)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
250 g Oats (9 oz)
100 g Dr. Oetker Dark Chocolate Chips

preparation

Preparation

1

Mini Chocolate Flapjacks

Preheat the oven to 180°C/ 350°F/Gas Mark 4. Grease and line an 18cm (7 inch) square cake tin.

2

Place the sugar, butter and golden syrup in a saucepan and heat gently until melted together.

3

Remove from the heat and mix in the Madagascan Vanilla Extract and oats. Press into the prepared tin and bake for 25-30 minutes until lightly golden and bubbling.

4

Leave to cool for 5 minutes until firm and then cut into 24 mini bars. Leave to cool completely.

5

Melt the remaining Chocolate Chips according to the pack instructions. Half dip each bar in the Chocolate and place on a tray lined with greaseproof paper and leave in a cool area until set. Place into cellophane gift bags to give as a present.

1 serving = 26g

Nutritional Information for the recipe Mini Chocolate Flapjacks

Per Serving Per 100 g / ml
Energy 490kJ
117kcal
1884kJ
450kcal
Fat 5.39g 20.74g
Carbohydrate 15.33g 58.95g
Protein 1.30g 5.01g