Happy Good Friday everyone and it’s good for two reasons – 1) because we’ve got the day off work and 2) because it’s an Easter themed #FlapjackFriday of course!
I’m sure you’ve all made those Easter nests with melted chocolate, shredded wheat and mini eggs, well I wanted to put my own flapjacky twist on it. The nest uses oats, melted chocolate, dried fruit and peanuts to create rocky road like Easter Nest flapjacks. And of course a nest isn’t a nest without eggs in it, and in my opinion the only eggs you should consider using are Cadbury’s mini eggs, because well they’re just the best aren’t they!?!
What’s In My Easter Nest Flapjacks?
- 150g Oats
- 100g Dark Chocolate
- 100g Honey
- 100g Unsalted Butter
- 75g Peanuts
- 50g Raisins
- 50g Dried Cranberries
- 100g Mini Eggs
How Do I Make Easter Nest Flapjacks?
Break the chocolate into a bowl and melt over a pan of boiling water, making sure the base of the bowl doesn’t touch the water.
Stir in the honey and then remove from the heat.
Melt the butter in a different saucepan and then add to the chocolate honey mix, stirring until well combined.
Stir in the oats, roughly chopped peanuts, cranberries and raisins until everything has turned chocolatey.
Spoon into the holes of a greased muffin tin – you should get between 6 – 8 nests – and make a dent in the middle with the back of a teaspoon.
Bake at 160º for 20 minutes.
When you take the Easter Nest Flapjacks out of the oven you will need to remake the dent with a spoon as the mixture will have spread out a bit.
Allow to cool in the tin.
Fill with mini eggs and eat the leftovers 😉
TOP TIP – If you’re having trouble getting your flapjack nests out of the tin, try popping them in the freezer for about 20 minutes and it will make it a lot easier.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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