Chocolate Covered Flapjack

These chocolate topped flapjacks with flakey sea salt are a great pre-game game snack or post-training treat. The combo of dark and milk chocolate with the sprinkle of salt balances perfectly.

💡 Top Tip: go for chunky old fashioned whole oats if you can - they give the flapjacks the perfect chewy texture.

INGREDIENTS

• 125g salted butter

• 125g demerara sugar

• 5 tbsp golden syrup

• 225g Scott’s Porage Oats

• 200g dark chocolate

• 200g milk chocolate

• Sea Salt Flakes

HOW TO MAKE THEM

1. Heat the oven to 190°C and grease a 20cm tin. If you don’t have a tin the right size you can use any size tin and make a little barrier out of tinfoil to stop the edge of the flapjack spreading as it cooks.

2. Melt the butter in a pan, then stir in the sugar and syrup until smooth.

3. Add the oats and mix well.

4. Press the mix evenly into the tin and smooth the top.

5. Bake for 20 minutes, then remove from the oven and allow to cool.

6. Break the dark and milk chocolate into pieces into a microwave proof bowl

7. Heat the chocolate in the microwave for 30-40 seconds, stir and then return to the microwave heating and stiring in short 10-20 seconds bursts until melted.

8. Pour the chocolate over the flapjack, sprinkle with salt and allow to cool (at room temperature if possible)

9. Once the flapjack has set slice and serve.