Whilst I think Flapjacks alone are a great treat, why not push them further and create these Milk Chocolate and Mini Egg Flapjacks. A thick layer of gooey flapjack is topped with milk chocolate and sprinkled with Mini Eggs for a perfect Easter treat. I personally think that Mini Eggs are one of the best chocolates out there (more than open to people trying to change my mind on this one!), so these are an elite treat, packed full of sugary goodness.

Theses are so easy to make and only require 6 ingredients, and one tin. That said, these will disappear in no time, so plan for that if you have a lot of hungry humans who love a chocolatey treat. These are awesome for bake sales, your teammates at work, or for any other possible occasion that calls for something sweet!

Mini Egg Flapjacks

Flapjacks are a truly nostalgic thing for me, with so many happy memories of the smell of that sugary, buttery oat mixture! Here are my top tips for great flapjacks:

– Temperature: Heat the butter, sugar and golden syrup together to create one warm mixture to stir the oats into. This will create the ideal gooey, sticky texture.
– Baking: Bake until golden brown, and the edges are just crisp. You want a good crisp layer to create those texture contrasts.
– Chill Time: These only need about 30 minutes before ready to cut. When doing so, use a hot knife (dip the blade into a glass of hot water) for clean slices.

For other traybake ideas, try these Oatmeal Chocolate Chip Bars, or for more Mini Egg recipes, check out these Copycat Millies Cookies with Mini Eggs or these Mini Egg Hot Cross Buns.

Mini Egg Flapjacks

Chocolate Mini Egg Flapjacks!

Serves: 9 (8″ Square Tin)
Prep Time: 20 Minutes
Bake Time: 20 Minutes
Total Time: 1 Hour 30 Minutes (Chill Time included)

Ingredients

– 125g Butter
– 125g Light Brown Sugar
– 3 Tbsp Golden Syrup (sub for light corn syrup or 2 tbsp light molasses if in the US)
– 250g Oats
– 150g Milk Chocolate
– 100g Mini Eggs

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
  2. In a small saucepan over a low/medium heat, combine the butter, sugar and golden syrup. Stir until all combined and melted together.
  3. Turn off the heat, pour in the oats and stir together. Pour into the prepared baking tin and press into the edges.
  4. Bake for 20-25 Minutes, until golden brown and crisp at the edges.
  5. Let the flapjack chill on a wire rack. Meanwhile, crush the Mini Eggs using a rolling pin (either whilst the eggs are still in the bag or under a tea towel).
  6. Melt the milk chocolate in the microwave (checking and stirring at 15 second intervals). Once fully melted, pour over the flapjack and spread using a spoon. Sprinkle the crushed mini eggs on top.
  7. Put in the fridge for 30 minutes to firm up before slicing and serving!
Mini Egg Flapjacks

Similar Posts