These flapjacks are the perfect after school snack. I love them. They are so easy too – you can whip up a batch in the morning (or make them with the kids on a Sunday) and as soon as they’re set in the fridge, you’re good to go. Smug mother feelings for the next couple of days, at least. I love the fact that they are a treat but also really wholesome. And you are fairly likely to have the ingredients in. Well, I ALWAYS have dark chocolate in, don’t you??
The recipe featured in Easy Parenting magazine. Check them out on Facebook here.
No bake banana chocolate flapjack
Makes: 16 rectangles
Takes: 5 minutes (not including chilling time)
- 225g porridge oats
- 2 ripe bananas, mashed
- 100g dark chocolate
- 2 tablespoons butter
- 2 tablespoons peanut butter
- Pinch salt (optional)
- Line a flapjack tin with some baking paper.
- Pop the broken up chocolate, peanut butter and butter in a microwave safe jug or bowl. Heat on high for 30 seconds – be careful not to overcook it. If the chocolate hasn’t melted after this time, then stir and let it melt in its residual heat.
- Mash the bananas.
- Mix with the oats, add melted chocolate and butters and pop in tin, pressing down.
- Refrigerate overnight and cut into rectangles the next day. Keep in the fridge if the weather is warm!