50g Gingernut biscuits
50g Nice biscuits
1 tbsp golden syrup
20g Brown Demerara sugar
20g chocolate spread
20g dried cranberries
Box of mini smarties
Crumble up some gingernut and nice biscuits in the food processor or blender and add the 25g of melted butter
Mix up the butter biscuit mixture and press into a foil lined dish.
In a shallow pan melt the golden syrup, 40g butter, drown demerara sugar and chocolate spread
In a bowl add the oats, dried cranberries, Mashmellow and flaxseed and pour in the chocolate butter sugar mixture.
Press over the biscuit base evenly.
Bake in the oven for 15-20 mins at 180c
Melt the chocolate in the microwave stiring every 30 seconds until completely melted, and pour over the baked biscuit oat base.
Spinkle on a box of mini smarties to decorate
Once cooled, place in the fridge for about 2 hours until completely set and cold to the touch.
Slice into smaller pieces and enjoy
I must warn you they are very moorish!
Specially with a cup of coffee!