250g Biscuits ( Chocolate Digestives and Chocolate Chip Cookies)
100g peanut butter chunky
150g golden syrup
50g caster sugar
30g milled flax-seed
40g sugar puffs
60g dried apricots
175g white chocolate
75g Milk Chocolate
Into a food processor crumble up digestive biscuits and chocolate chip cookies approximately 125g of each. Whizz until crumb like texture.
Melt 100g butters and add to the biscuit crumb mixture and mix well.
Press evenly into a lined baking tray and set aside.
In a separate shallow pan melt butter, peanut butter, golden syrup and sugar over medium heat.
In a large bowl add muesli, oats, milled flax-seed, sugar puffs, raisins, dried apricots and roughly mix together.
Once sugar butter mixture is melted remove from the heat.
Pour the butter mixture into the dry oat mixture and stir well.
Press down over the biscuit base
Bake in the oven at 170c for approximately 25-30 minutes or until golden brown.
Break up the white chocolate and melt in glass bowl.
Thinly spread over the flapjack bar until the top is fully covered.
Melt some milk chocolate and using a knife swirl and drip over the white chocolate.
Allow to cool and set over night in a cool place or the fridge.
Slice into small pieces