Eye of Bat Flapjack(maple pecan flapjack/granola bars)
2 cups porridge oats
3 tablespoons demerara sugar
3 tablespoons maple syrup
1/2 cup butter
pinch of salt
1 cup pecans ( or any nut)
glace cherries (for the bat's eyes)
set the oven to 180°C/350°F/Gas Mark 4
I made a little bat tag for them as they were a gift
instructions:
Very lightly grease a muffin pan (unless you have silicone..tins not tits..minds out of the gutter people).
Put the butter, maple syrup and sugar into a medium sized saucepan and melt together over a very low heat, stirring with a wooden spoon. Do not let the mixture boil.
Take the pan off the heat and stir in the oats, salt, and pecans.
Spoon the mixture into the muffin tin and press down with the back of a spoon or a small glass jar.
Bake in the centre of the oven for 12- 20 minutes until golden brown.
Remove the tin from the oven and allow to cool for 15 minutes. leave in the tin until completely cool before carefully removing from the tin with a butter knife...if you do not wait it will fall apart and you will have to sprinkle it over some ice cream insteal.
cook's notes: a couple of them crumbled to bits as I tried to take them out of the oven too soon but the rest held together once cooled and everyone happily nibbled on them and there are only a few left in a much smaller jar.
Put the butter, maple syrup and sugar into a medium sized saucepan and melt together over a very low heat, stirring with a wooden spoon. Do not let the mixture boil.
Take the pan off the heat and stir in the oats, salt, and pecans.
Spoon the mixture into the muffin tin and press down with the back of a spoon or a small glass jar.
Place half a glace/candied cherry on top of the flapjacks.
Bake in the centre of the oven for 12- 20 minutes until golden brown.
cook's notes: a couple of them crumbled to bits as I tried to take them out of the oven too soon but the rest held together once cooled and everyone happily nibbled on them and there are only a few left in a much smaller jar. 
