I'd had a bar of white chocolate in the cupboard left over from when I made peppermint bark at Christmas time. On Saturday morning, whilst Ben dozed, I decided to use up the bar in some flapjack. And, as it's Valentine's Day on Thursday, I thought I'd make heart shaped mini bites! Inspired by Kim's little heart shaped cakes :)
6 tbsp golden syrup [I used agave nectar instead, to make it slightly healthier!]
250g porridge oats
1 big bar of white chocolate
Grease and line a baking tray and pre-heat the oven to 180 degrees celcius.
Place the butter and golden syrup/agave nectar into a large saucepan and melt on a low heat, stirring until combined.
Add the oats and mix in until well combined. Break up the chocolate and mix it in, leaving a few sqaures aside.
Spread the mixture evently across the tin and flatten. Bake for approx. 25 minutes/until golden brown. Leave to cool for around an hour.
Pop the remaining chocolate into a glass bowl and place in a saucepan of hot water to melt. Drizzle the chocolate over the flapjack. Leave the chocolate to cool for a few minutes, then put the flapjack in the fridge for about an hour. When it's set, you can then use a heart shaped cutter to cut out the flapjack!