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Next, in a small saucepan, heat the treacle and condensed milk until they're warm and thoroughly blended, then pour this mixture into the bowl. Mix it all well with a wooden spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes at 180ºC (350ºF) or until golden brown. After that leave it to get quite cold.
Melt the dark chocolate in a heatproof bowl set over pans of barely simmering water, making sure the bowls don't touch the water or melt in microwave. When the cereal mixture has cooled, loosen the edges and turn it out upside down on to a board. Next, using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake. Then just cool the cake in the fridge for about an hour and cut it into about 16 bars.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Flapjacks
Submitted by Dolores 11 June 2009
yummy....
Ingredients
50g walnuts,50g pecans,25g cranberries,25g branflakes,150g oats,75g raisins,55g apricots,55g dates,150ml condensed milk,1 teaspoon treacle,200g dark chocolate
Method
Chop the walnuts, pecans, apricots and dates into small pieces. Add these to a big mixing bowl with the cranberries, branflakes and oats and mix them all together.Next, in a small saucepan, heat the treacle and condensed milk until they're warm and thoroughly blended, then pour this mixture into the bowl. Mix it all well with a wooden spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes at 180ºC (350ºF) or until golden brown. After that leave it to get quite cold.
Melt the dark chocolate in a heatproof bowl set over pans of barely simmering water, making sure the bowls don't touch the water or melt in microwave. When the cereal mixture has cooled, loosen the edges and turn it out upside down on to a board. Next, using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake. Then just cool the cake in the fridge for about an hour and cut it into about 16 bars.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
