Another chocolate recipe made using Mortimer Chocolate Powder

Method

Grease and line an 18cm (7 inch) square tin with greaseproof paper.

Melt the butter, syrup and sugar in a pan over a low heat.

Add the porridge oats and mix well.

Spread half the mixture evenly into the tin.

Sprinkle the chocolate powder over the oats.

Carefully spread the remaining porridge mixture over the top.

Bake in the oven at 160 C (140 C for fan ovens) for 20 minutes.

Remove from the oven and leave to cool for 5 minutes.

Cut into 9 squares and leave in the tin until cold.

It is back to school! In our house that means the girls are always starving as soon as I pick them up. I find flapjack does the trick to keep them going until tea is ready, as the porridge oats provide a steady release of energy.