First off, let’s get one thing clear: There is no such thing as “Leftover Easter Eggs”. There are simply Easter eggs you haven’t eaten yet. All recipes that imply otherwise, as if you would accidentally forget about all of that chocolatey goodness waiting for you, annoy me. However, in the spirit of being adventurous in your chocolate consumption I came up with these Mini Egg Flapjacks to take on my Easter Weekend Hike up Kinder Scout. A good flapjack is hard to beat for giving you an energy boost and the Easter holiday was to good an opportunity to pass up! Makes 16 bars 100g butter 75g golden caster sugar 3 tbsp maple syrup 200g oats 50g rice crispies 50g plain flour 100g whole hazelnuts 50g chocolate Chips 90g Mini Eggs (1 bag), lightly bashed – Heat the oven to gas mark 4 * and line a brownie tin with baking paper. – Melt the butter, sugar and syrup together in a small pan until just melted and bubbling. Don’t over boil unless you want hard, crunchy flapjack! – In a large mixing bowl combine the oats, rice crispies, flour and hazelnuts. – Stir the melted butter into tthe dry ingredients until no flour is left visible. – Add the chocolate chips and stir through the mixture. – Tip into the prepared baking tray and spread the mixture out evenly. – Scatter over the mini eggs and press the mixture down firmly to give an even surface. – Place in the oven and bake for 25 minutes until just golden brown. – Remove from the oven and allow to cool in the tin for 10 minutes before lifting out the paper and slicing into bars. – Return to the tin to cool completely.