With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts ... the flapjack to cool completely before lifting out of the tin. For the topping, if using, melt the chocolate ...

Now melt the chocolate in a bowl ... 4 by 4 pieces to make 16 flapjack bars. Store in an airtight container in the fridge for up to a week. Feast on delicious recipes and eat your way across ...

Melt the chocolate and remaining 25g butter in a heatproof bowl over a pan of barely simmering water. Pour the melted chocolate over the flapjacks, spreading out evenly then leave to set. Cut in ...

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