Hello lovelies,
I absolutely love whipping up a batch of flapjacks!
Its one of those bakes that is super versatile – you can add anything you like to it. Wether that be healthy or a lil naughty treat, it all works so beautifully together to create an absolutely delicious final product.
Now, you guys know me well enough by now to know that I’m an ‘adding naughty treats to my flapjacks’ kinda gal and damn, have I found the perfect sweet treat that elevates my flapjack recipe… *smirks*.
It’s the Easter period so of course, it’s an Easter sweet treat and if you hadn’t already guessed by the title, it’s mini eggs! Of course it is.
To me, mini eggs are the perfect addition to any sweet treat (hence having so many mini egg recipes on my page haha) but adding them to this flapjack is game changing!
I’m absolutely obsessed with the outcome of these flapjacks and I can guarantee you guys are going to be too.
5 ingredients is all it takes to create these flapjacks, it’s quick, it’s easy and the outcome is scrumptious – what more could you want?
So, if these flapjacks have caught your eye and got you wanting to whip a batch up of your own, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Easter
Servings: 10 Large Slices
Prep Time: 10 Minutes
Bake Time: 20-25 Minutes
Decorating Time: 10 Minutes
Overall Time: 50-60 Minutes
Ingredients You Need For The Flapjack:
- 200g Of Unsalted Butter
- 200g Of Golden Syrup
- 200g Of Light Brown Sugar
- 400g Of Rolled Oats
- 150g Of Mini Eggs, Crushed
Ingredients You Need To Decorate:
- 70g Of White Chocolate
- 50g Of Mini Eggs, Crushed
How To Make The Flapjack:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- In a large mixing bowl, add 400g of rolled oats, then set to one side.
- Next, in a large saucepan, over a low heat, melt together the 200g of unsalted butter, 200g of golden syrup and 200g of light brown sugar.
- As soon as the mixture is melted, pour the mixture over the oats and mix together until all the oats are evenly coated in the syrup mixture.
- Gently fold through the 150g of crushed mini eggs, working quickly so that they don’t melt.
- Transfer the mixture into the pre-lined baking tin and press it down firmly and evenly.
- Place the flapjack into the oven and bake for 20-25 minutes, until baked through, and golden brown.
- Once baked, remove from the oven and leave to cool fully in the baking tin.
How To Decorate:
- Now that the flapjacks have been baked and have cooled completely, carefully remove from the tin and cut into slices.
- In a microwavable bowl, add the 70g of white chocolate and place into the microwave and in 10 second blasts, blast the chocolate until fully melted.
- When melted, transfer the melted chocolate into a piping bag, snip the tip of the piping bag off and drizzle the white chocolate across the top of the flapjacks.
- Immediately sprinkle over the 50g of crushed mini eggs.
- Finally, place into the fridge for 10 minutes to set the chocolate, then serve.
That’s your Mini Egg Flapjacks prepared, baked and decorated, ready for you to enjoy this Easter.
Notes:
- Store these flapjacks in an airtight container at room temperature for up to 5 days. This will keep them soft, chewy and fresh.
- Once baked, cooled and sliced, you can freeze the flapjacks for up to 3 months. Defrost at room temperature before serving.
- These can be cut into much smaller slices if you prefer.
- You can speed up the cooling process by placing the flapjacks into the fridge.
See, I told you! Quick, easy and the outcome is dreamy.
It’s dense and chewy with a sweet chocolatey surprise, everything you’d want for a perfect (non-healthy) flapjack!
These went down an absolute storm with my loved ones so I know for a fact, they will be demolished by yours also.
Let me know in the comments below if you make these flapjacks yourself and if you do, what your thoughts are on them. Are you a healthy and/or naughty flapjack lover? Did you enjoy the addition of mini eggs to these flapjacks I’m sharing with you today?
Sending you all tons of love & hugs as always,
Elle xo
