Pear & chocolate flapjacks
By Cassie Best
Have an aspiring chef in the family? This recipe is written especially for kids and they will love making – and eating – these pear and chocolate flapjacks
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Prep:10 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 320
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fat 16g
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saturates 9g
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carbs 39g
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sugars 0g
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fibre 3g
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protein 4g
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salt 0.25g
Ingredients
- 150g butter, plus a little extra for the tin
- 150g light brown soft sugar
- 4tbsp honey
- 300g porridge oats
- 4 pear halves in juice, from a can
- 100g dark chocolate, melted
- pastry brush
- 20cm x 20cm square baking tin
- baking parchment
- weighing scales
- large saucepan
- measuring spoons
- wooden spoon
- large mixing bowl
- can opener
- sieve
- kitchen paper
- chopping board
- knife
- oven gloves
- cooling rack
- small bowl
Tip
Using a microwaveA microwave is a handy piece of kit to use for reheating or defrosting food, but you can also cook whole dishes in a microwave like mac’n’cheese, chocolate cake and scrambled eggs – you can find recipes for these at bbcgoodfood.com. Make sure you only ever use microwave-safe plates and dishes, this is often labelled on the underside of the plate or dish, and never put metal (like a piece of cutlery) in the microwave.Don’t waste it!Save the juice from the can of pears (plus any leftover pears) for another recipe. You could use them to make overnight oats or add them to a smoothie.
Method
Heat the oven to 200C/180C fan/gas 6. Brush a 20 x 20cm square baking tin with butter, then line with two strips of baking parchment (see How to Line a Cake Tin).
Weigh the butter and sugar into a large saucepan. Add the honey and a pinch of salt to the pan. Place the pan on the hob and turn the heat to medium. Stir carefully while the butter and sugar melt; once it’s bubbling, turn off the heat and leave to cool for 5 mins.
Meanwhile, place a large mixing bowl on the scales and weigh the oats.
Open the can of pears and drain off the liquid through a sieve (save the liquid for another recipe, see below). Dry the pears on a little kitchen paper and chop them into small pieces. Add the pear pieces to the oats.
Carefully pour the melted butter and sugar mixture into the bowl along with the oats and pears. Stir until well combined.
Tip the oat mixture into the lined baking tin and press down with the back of your spoon to make a flat, even surface. Use oven gloves to carefully place the tin in the oven on the middle shelf. Bake for 25-30 mins until golden brown.
Wearing oven gloves, carefully remove the tin from the oven and place on a cooling rack.
Break the chocolate into small pieces and put in a small bowl. Microwave for 30 seconds, then stir and microwave for another 15 seconds, or until the chocolate has melted. Drizzle the chocolate over the flapjacks. Leave to cool completely, then remove the flapjacks from the tin and cut into nine or 12 pieces.
