CHOCOLATE FLAPJACKS
Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h15m
Yield Cuts into 8 bars
Number Of Ingredients 4
Steps:
- First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
- Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
- Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.
Nutrition Facts : Calories 315 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
CHOCOLATE-COVERED FLAPJACK
Taken from 'Baking and Desserts' cookbook - Helpful Hint : Try lightly oiling your measuring spoon before dipping it into the golden syrup. The syrup will slide off the spoon easily. Adternatively, warm the syrup slightly before measuring
Provided by McCarthy
Categories Dessert
Time 20m
Yield 24 bars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221.2, Fat 13, SaturatedFat 7.9, Cholesterol 17.6, Sodium 104, Carbohydrate 27, Fiber 2.9, Sugar 9.8, Protein 3.8
CHOCOLATE COVERED FLAPJACKS
Lovely flapjacks :)
Provided by Old-fashioned Vicki
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to Gas 3 and line the tin will be using with grease proof or baking paper.
- Melt the butter, then add and melt in the golden syrup and sugar in a pan together at a low heat.
- Once all is dissolved to a smooth mixture, remove the pan from the heat and slowly stir in the porridge oats bit by bit (add extra oats if the mixture is too gooey).
- Pack the mixture into the baking tin (or tins) and push down slightly. Bake for 30 minutes or until slightly browning on top.
- Once cooked remove from oven and leave to cool for 10 minutes.
- While theose are cooling melt the chocolate down on a low heat or by using the water bowl melting method. Then spread the melted chocolate over the top of the flapjacks, and leave to solidify and cool down.
- When cool divide into bars or square as preferred and enjoy :).
CHOCOLATE-STUFFED FLAPJACK BARS
Indulge in these oaty flapjack bars with a smooth chocolate centre by GF member Zayana Price. Drizzle with extra chocolate for the professional look
Provided by Zayana Price
Categories Dessert
Time 1h15m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
- Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
- For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
- Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
- Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
- Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
- Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 392 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE & CARAMEL FLAPJACKS
These sweet and sticky treats are best made a day in advance - perfect if you need to get ahead for a bake sale
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 12 mini squares
Number Of Ingredients 7
Steps:
- Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.
- Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. There can be discrepancies between the thickness of caramel, and the more you stir the runnier it gets. If it looks too thin pop it into a pan and boil for a few minutes, stirring. Then leave to cool - it should be thicker. Chill until firm.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares. Setting chocolate on top of something squidgy can make it difficult to cut, this is why the oil is added.
Nutrition Facts : Calories 492 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.37 milligram of sodium
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