Recipes
Seeded Chocolate Sandwich Flapjacks
No messy fingers here – the choccy is hidden in the middle, so it’s a treat to be discovered and keeps mess to a minimum!
No messy fingers here – the choccy is hidden in the middle, so it’s a treat to be discovered and keeps mess to a minimum!
Cook: 45 Mins
Serves: 16
Price: £0.18 per serving
Nutritional Information
Each 56g serving contains
Energy
718kj
306kcal
718kj
306kcal
15%
Fat
17.0g
17.0g
High
24%
24%
Saturates
8.9g
8.9g
High
45%
45%
Sugars
16.7g
16.7g
High
19%
19%
Salt
0.02g
0.02g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
1282kj/306kcal
Typical energy values per 100g:
1282kj/306kcal
Ingredients
200g Unsalted Butter
200g Soft Light Brown Sugar
300g Asda Jumbo British Porridge Oats
50g Plain Flour
75g Asda Three Seed Mix
150g Bake by Asda Dark Cooking Chocolate, chopped into small pieces
Method
1
Line a 20x30cm baking tin with baking paper. Heat the oven to 160°C/140°C fan/gas 4. Put the butter and sugar in a small pan and melt together over a low heat, stirring often.
2
Tip the oats, flour and 50g of the seed mix into a large bowl. Once the butter mixture is completely melted, pour over and mix well. Press half the mixture into the prepared tin, then scatter over the chocolate pieces, plus any choccy flakes left on the chopping board. Press over the remaining oaty mixture to cover the chocolate completely, then scatter over the remaining seeds, pressing firmly to stick them down and smooth the top.
3
Bake for 30 mins until the top is golden. Leave to cool completely before cutting into bars, and keep in an airtight container for 10 days.