PEANUT BUTTER BISCOFF FLAPJACKS
Sep 28, 21 | News | 0 Comments
๐๐ฐ๐ญ๐ฅ๐ฆ๐ฏ, ๐ค๐ฉ๐ฐ๐ค๐ฐ๐ญ๐ข๐ต๐ฆ๐บ ๐ข๐ฏ๐ฅ ๐ค๐ฉ๐ฆ๐ธ๐บ, ๐ต๐ฉ๐ฆ๐ด๐ฆ ๐๐ช๐ด๐ค๐ฐ๐ง๐ง ๐ฐ๐ข๐ต ๐ฃ๐ข๐ณ๐ด ๐ข๐ณ๐ฆ ๐ฒ๐ถ๐ช๐ค๐ฌ ๐ข๐ฏ๐ฅ ๐ด๐ช๐ฎ๐ฑ๐ญ๐ฆ ๐ต๐ฐ ๐ฎ๐ข๐ฌ๐ฆ ๐ฃ๐ถ๐ต ๐ด๐ฐ ๐ฅ๐ฆ๐ญ๐ช๐ค๐ช๐ฐ๐ถ๐ด ๐ต๐ฉ๐ฆ๐บ ๐ธ๐ฐ๐ฏ'๐ต ๐ญ๐ข๐ด๐ต ๐ญ๐ฐ๐ฏ๐จ! โฃ
โฃ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ โฃ
* 200g oatsโฃ
* 150g dates choppedโฃ
* 3 tbsp Low-Cal Maple Syrup
* 100g butterโฃ
* 50g biscoff spread โฃ
* 100g melted dark chocolate for topping โฃ
* 50g Smooth Peanut Butter โฃ
* 8 biscoff biscuits โฃ
โฃ
๐๐๐ญ๐ก๐จ๐ โฃ
1. Preheat the oven to 180ยฐC and grease a cake tin and line with baking paper.โฃ
2. Place the oats and chopped dates into a high powered blender. Pulse until broken down and well combined. Set aside.ย โฃ
3. Add the maple syrup, butter, biscoff spread to saucepan and heat gently until melted.ย โฃ
4. Add the oat mixture to the saucepan and combine. Add the mixture to the cake tin and press down evenly. Bake for 20 minutes until starting to turn brown.ย โฃ
5. Remove from the oven and allow to cool. Melt the dark chocolate in a pan then pour over the flapjacks. Melt the peanut butter then swirl into the chocolate to make a pattern. Press in 8 biscoff biscuits into the flapjacks. Leave to cool in the fridge before slicing! ๐ โฃ
BEFORE YOU GO
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