Pear & chocolate flapjacks
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
- Serves: 9 persons
- 150g butter, plus a little extra for the tin
- 150g light brown soft sugar
- 4tbsp honey
- 300g porridge oats
- 4pear 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
- kitchen paper
- chopping board
- oven gloves
- cooling rack
- small bowl
Step 1Heat 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).
Step 2Weigh 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.
Step 3Meanwhile, place a large mixing bowl on the scales and weigh the oats.
Step 4Open 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.
Step 5Carefully pour the melted butter and sugar mixture into the bowl along with the oats and pears. Stir until well combined.
Step 6Tip 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.
Step 7Wearing oven gloves, carefully remove the tin from the oven and place on a cooling rack.
Step 8Break 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.