Ingredients (makes 12)
350gr rolled oats
150gr honey
150gr sugar
150gr butter
zest of one orange or lemon
50gr dark chocolate
1 tbsp buter
Preparation
In a saucepan, melt the butter. When melted, add the sugar and honey and allow it to come to boil for a few minutes so that the sugar and honey dissolve. Remove from the heat, add the zest and oats and mix well.
In a 20cm square tin lined with non-stick baking paper, pour the mixture and even it out on top. Bake at 150C for about 45 minutes. When taken out of the oven. Allow to cool completely before you take it out of the tin.
Invert onto a plat and take off the paper. There will be some honey on the bottom side of the bars but that’s normal for this recipe.
To make the chocolate, melt the chocolate with the butter on top of a pan with simmering water.
Spread the chocolate and allow to cool a bit. Cut in pieces and when the chocolate has gone cold you can wrap them up individually in fling foil.
Recipe adapted from: Flapjacks
Wanders and Bakes 