Ingredients

The following ingredients have 4 Servings
  • 250 g oats (rolled)
  • 250 g unsalted butter
  • 200 g light brown sugar (I used muscovado)
  • 2 tbsp golden syrup
  • 4 tsp cocoa powder
  • chocolate (I used one large Easter egg shell, two small chocolate rabbits and a handful of Aero bubbles)

Instruction

  • Melt together the butter, sugar and golden syrup in a pan over low heat.
  • In a large bowl, stir the cocoa powder into the oats.
  • Once the butter, sugar and golden syrup is all melted together and smooth, pour it over the oats in the bowl and mix well until it is all combined.
  • Line your slow cooker pot with a couple of layers of baking paper (one to lift the flapjacks out with, one to protect from burning). I used an oval 3.5 litre slow cooker for this recipe.
  • Press the mixture into the pot, so it is an even depth and roughly smooth.
  • Place a tea towel or some kitchen rolls squares under the lid to catch drips and put on the lid.
  • Cook on high for two hours or until the edges have started to firm and the centre of the flapjacks bubble slightly.
  • After two hours, put your broken up chocolate on top of the flapjack mixture and cook on high for another half an hour, so the chocolate melts in slightly.
  • Remove from the pot using the baking paper edges to pull it out carefully, then place on a cooling rack and allow to cool and become firm for 2-3 hours.
  • Once cool and firm, slice into 12 pieces.