Turn leftover chocolate and hot cross buns into a chewy flapjack snack with an Easter twist. This Easter version of a popular oat bar is quick to make, and it will delight your tastebuds aswell as help reduce food waste.

Makes: 16
Ready in: 40 mins

Ingredients

• 2 hot cross buns (about 120g)
• 150g unsalted butter
• 150g golden syrup
• 150g Light brown sugar
• 300g porridge oats
• Zest 1 orange
• 100g leftover chocolate (white, milk or dark, or a mix)

Method

1. Preheat the oven to 190C/170C fan/gas 5 and line the base of a 20cm square baking tin.
2. Put the hot cross buns in food processor and blitz until they resemble breadcrumbs.
3. Chop half of the chocolate into small chunks. Heat the butter, golden syrup and sugar in a saucepan until melted and the sugar has dissolved. Take off the heat then stir in the porridge oats, hot cross crumbs, orange zest a pinch of salt and the chunks of chocolate (these will melt).
4. Tip the chocolatey oat mixture into the tin, spreading it out evenly and pressing down. Bake for 20-25 mins until golden and crisping at the edges. Remove from the oven and leave to cool in the tin.
5. Melt the remaining half of the chocolate in a bowl set over a pan of simmering water, or in 30 second blasts in the microwave. Drizzle the melted chocolate over the cooled flapjacks.
6. Cut into 16 pieces and eat or store in an airtight container for up to a week.