Flapjacks...

Butter. Sugar. Oats. Syrup. So simple, yet so good. Flapjacks have always been quite legendary in my family. We tend to know this as ‘Dad’s Flapjacks’ recipe, though I’m not entirely sure why. It could be because Dad likes them just like this or maybe it’s his recipe. Best if it remains a mystery.

• Melt butter, sugar and syrup in a large saucepan over a low heat.
• Stir in the oats thoroughly.
• Press into a large tin lined with baking paper.
• Bake for 10-15 minutes at 160°C.
• Cool in the tin, before turning out and cutting into slices.

Notes:
• All sorts can be added to the mixture as you wish. Particularly good is Cornflakes.
• If I use cheap (value) oats I up the quantity to 14oz.
• Do not overcook or they will be dry and hard. Stop cooking as soon as the edges are golden brown, the centre will firm up once it is taken out of the oven.

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ChocNut Squares...

Make. These.
I discovered these on Eat and Be Happy, another blog I've been reading. I couldn't resist the temptation of peanut butter and chocolate and promptly gave them a go myself. I had to adapt the recipe from cups into grams, and in so doing made a few modifications to the overall process. This included changing the base from a syrupy krispies to classic chocolate krispies base.

These need some refrigeration to set and are best kept in the fridge as the chocolate topping and peanut butter centre are so good when set and fudgey. As an alternative, you could substitute the fudge topping for straightforward chocolate like a caramel shortbread. I think the crackling of a thick chocolate topping as you bite into a square would seriously add to the eating experience.

• Melt the milk chocolate and 1 tbsp syrup. Stir into the rice krispies and press into the bottom of a lined 20 x 20cm tin.
• Set aside to harden.
• Meanwhile, melt 150g dark chocolate and the peanut butter in a pan over a low heat.
• Pour this over the rice krispie mixture and spread evenly. Place in the fridge to cool.
• After an hour of chilling, make the fudge topping.
• Melt the rest of the dark chocolate, the butter and 2 tbsp syrup in a pan over a low heat. Stir in the cocoa powder once melted.
• Allow to cool slightly in the pan for 5 minutes, then pour into the tin and spread over the top.
• Cool for a further hour until set, then turn out and cut into squares.

Notes:
• Makes about 25 squares
• Best kept refrigerated.

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