Chocolate Coated Pumpkin Seed Flapjack

Submitted by Jan

Preparation:

1. Line a baking tray (I usually use a 12"x9") with baking parchment, leaving about 1-2 inches around the outside.
2. Pre Heat the oven to 170C.
3. Cream together the margarine and brown sugar in a mixing bowl.
4. Stir in the syrup, pumpkin seed, oats, and salt.
5. Pour the mixture into the lined baking tray, and level it evenly.
6. Bake it in the preheated oven for about 30 minutes or till it turns golden brown.
7. Place the tray of flapjack onto a cooling rack.
8. Melt the chocolate and spread it all over the flapjack.
9. When it cools down to rather warm (not burning hot), cut the flapjack into small segments (size of your choice).
10. When it is completely cooled, take it out by lifting the sides of the parchment. Break apart along the cut lines.

Versatility Note:

1. It is quite important to cut the flapjacks whilst it is still warm, because once it is completed cooled, you won't be able to cut it properly.
2. You can use a soya spread or sunflower spread to substitute margarine or butter.
3. Instead of using just pumpkin seed, you can also have a seed mix of pumpkin seed, melon seed, and sunflower seed.

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