Chocolate Coated Pumpkin Seed Flapjack
Submitted by Jan
If your boyfriend has such a sweet tooth, instead of buying him candy gift boxes,
you can try make him this - as a healthier option of Valentine's chocolate treat.
This chocolate coated pumpkin seed filled flapjack is also great for snack at work, and the kids' lunch boxes.
- 180g margarine
- 150g brown sugar
- 150g pumkin seed
- 150g oats
- 100g cooking chocolate
- 1 tablespoon maple syrup
- A pinch of Salt
- Line a baking tray (I usually use a 12"x9") with baking parchment, leaving about 1-2 inches around the outside.
- Pre Heat the oven to 170C.
- Cream together the margarine and brown sugar in a mixing bowl.
- Stir in the syrup, pumpkin seed, oats, and salt.
- Pour the mixture into the lined baking tray, and level it evenly.
- Bake it in the preheated oven for about 30 minutes or till it turns golden brown.
- Place the tray of flapjack onto a cooling rack.
- Melt the chocolate and spread it all over the flapjack.
- When it cools down to rather warm (not burning hot), cut the flapjack into small segments (size of your choice).
- When it is completely cooled, take it out by lifting the sides of the parchment. Break apart along the cut lines.
- 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.
- You can use a soya spread or sunflower spread to substitute margarine or butter.
- 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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