Chocolate Covered Flapjack Food

THE ULTIMATE CHOCOLATE FLAPJACK RECIPE

Steps:

• Preheat your oven to 175C and line an 8x8 baking tin with baking paper. Also lightly grease the baking paper with a bit of butter.
• Grab a saucepan and place it over medium, low heat. Add in your butter, syrup and sugar and melt until completely combined. Once melted, add in your salt and vanilla extract and stir to combine.
• Once combined, remove from the heat and add in your oats. Stir until your oats are completely coated.
• Scoop out your oat mixture into your baking tin and firmly pat it down until it's firm and compact. Place into your preheated oven and bake for approximately 18-20 minutes.
• Once the edges of the flapjack have turned golden brown and the centre is still slightly wobbly, remove from the oven and leave your flapjacks to cool completely. This is the most important step. You must let them cool down completely if you want chewy flapjacks that don't fall apart.
• After about 2-3 hours your flapjacks should be completely cool. Now, we focus on the chocolate aspect. Fill a saucepan with about 1-2 inches of water and bring to a boil. Place a slightly smaller heat-proof bowl on top of the saucepan and add in your chocolate, a teaspoon of butter and a pinch of salt. Heat until completely melted.
• Once your chocolate is melted, pour over the flapjacks until a smooth layer is formed. Let cool completely.
• Once cooled, cut your chocolate flapjacks into squares and away you go. They will keep in an airtight container for up to a week and they will keep in the freezer for up to 3 months.

CHOCOLATE-COVERED FLAPJACK

Steps:

• Preheat the oven to 160C/350F/Gas 4, 10 minutes before baking. Lightly oil a 33 x 23 cm swiss roll tin and line with nonstick baking parchment. Place the flour, rolled oats, the light muscovado sugar, bicarbonate of soda and salt into a bowl and stir well together.
• Melt the butter and golden syrup together in a heavy-based saucepan and stir until smooth, then add to the oat mixture and mix together thoroughly. Spoon the mixture into the prepared tin and press down firmly and level the top.
• Bake in the preheated oven for 15-20 minutes or until golden. Remove from the oven and leave the flapjack to cool in the tin. Once cool, remove from the tin. Discard the parchment.
• Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Alterntively, melt the chocolate in the microwave according to the manufacturer's instructions. Once the chocolate has melted quickly beat in the cream, then pour over the flapjack. Mark patterns over the chocolate with a fork when almost set.
• Chill the flapjack in the refrigerator for at least 30 minutes before cutting into bars. When the chocolate has set, serve. Store in an airtight container for a few days.

WHITE CHOCOLATE & RASPBERRY FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 23 x 23cm square baking tin with baking parchment. Tip the butter, sugar and honey into a medium pan over a low-medium heat, and stir until everything has melted together.
• Tip the oats into a large bowl, then pour over the buttery sugar mixture and stir to combine. Leave to cool for 5 mins, then fold in the white chocolate chips and freeze-dried raspberries. Tip the flapjack mix into the prepared tin and press into the base. Bake for 20-24 mins until golden and crisp at the edges. Leave to cool in the tin for 2 hrs.
• For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in 20-second bursts in the microwave. Pour this over the cooled flapjacks, spread to the edges, then scatter over the fresh and freeze-dried raspberries. Leave to set for 1 hr, then cut into 12 large or 24 small squares. Will keep chilled for three days. Serve at room temperature.