Chocolate Easter Mini Egg Flapjacks
These Chocolate Easter Mini Egg Flapjacks are a super simple Easter treat that everyone will love - and that kids can help make too!
Servings 16 squares
Ingredients
- 150 g margarine or butter
- 150 g soft brown sugar
- 90 ml golden syrup
- 300 g porridge oats
- 200 g milk chocolate
- 100 g Cadbury Mini Eggs crushed slightly
Instructions
- Preheat the oven to 160C/325F/Gas 3 and grease a suitable baking tin.
- Put the margarine in a saucepan and melt over a low heat. Add the sugar and syrup, stirring until melted together.
- Add the rolled oat and stir until combined.
- Spread mixture onto the baking tray and bake for 25 minutes until golden brown.
- Leave to cool fully.
- Melt the chocolate in the microwave using 10-15 second bursts and stirring in between.
- Spread over the top of the flapjack.
- Sprinkle the Mini Eggs over the chocolate and put in the fridge to set for at least 4 hours.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.