Denise says:

These deluxe flapjacks, crammed with fruit and nuts are truly amazing. Topped with some melted chocolate for the final element of indulgence – they are a must on your ‘passover treats’ to bake! Preparation Time: 25 minutes Cooking Time: 35 minutes Makes about: 20 squares


1 tablespoon – vegetable oil – to grease baking tin ~ 100g dried figs - chopped 75g dried dates - chopped 100g ready to eat apricots – chopped 75g sultanas ~ 250g medium matzah meal 50g desiccated coconut 50g whole almonds - toasted and roughly chopped 2 eggs ~ 175g margarine 100g honey 75g brown sugar Topping 1 tablespoon honey 70g dark chocolate – coarsely grated 30g shelled pistachio nuts - roughly chopped 2 tablespoons desiccated coconut 30g dried cranberries


  1. Grease and line a 20 x 30 cm baking tin with baking parchment paper – ( or foil container)
  2. Pre heat the oven to 180 C/ 160 F/ gas mark 4.
  3. Transfer all the chopped fruit into a bowl. Pour over hot water and leave for 5 minutes to soften. Then drain.
  4. To this bowl add the matzah meal, coconut, almonds and eggs and mix well.
  5. Melt the margarine with the honey and brown sugar in a pan over a low heat. Stir until smooth.
  6. Pour over the fruit and nut mixture and combine well.
  7. Transfer to the prepared baking tin and press the mixture down smoothing level.
  8. Bake for 30 minutes or until golden.
  9. Whilst still hot, brush the top of the flapjacks with a tablespoon of honey and scatter with the grated chocolate followed by the pistachio nuts, coconut and cranberries.
  10. Gently press the toppings into the chocolate.
  11.  Leave to set before cutting into squares.