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
DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES
Steps:
- Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
DOUBLE CHOCOLATE & MARSHMALLOW FLAPJACKS
Why have a normal flapjack when you can have one packed with chocolate & gooey marshmallows?! Find the recipe here: www.mybakinghaven.com/2014/01/04/double-chocolate-marshmallow-flapjacks/
Provided by dpowell92
Time 30m
Yield Makes 16 squares
Number Of Ingredients 0
Steps:
- Preheat the oven to 160°c/ 140° fan/ gas mark 3 and line a square baking tin (approximately 25cm square) with greaseproof paper.
- In a glass bowl weigh out your butter, sugar and milk chocolate. Melt this over a pan of hot water making sure the water doesn't touch the bowl.
- Stir in the golden syrup to this mixture.
- In a separate bowl weigh out your oats and pour the melted mixture in, stirring until it is fully combined.
- Break your white chocolate up into chunks and cut up your marshmallows into pieces and add them to the mixture. Make sure they are evenly distributed so that every piece of flapjack will have plenty in.
- Put this mixture into the tin and spread out evenly, popping it into the oven for around 20 mins. It'll be ready once the mixture has firmed up a little and the marshmallows have bubbled up but not browned too much, doesn't matter if they are a little bit golden on top.
- Allow the flapjack to completely cool in the tin and then turn out onto a work surface. (If they are still a little too soft and gooey put them in the fridge for 10-15 mins.)
- Cut the block into 16 pieces (4x4.)
- Eat and enjoy!
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
FEELGOOD FLAPJACKS
These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar
Provided by Cassie Best
Categories Lunch, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
- Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PEAR & CHOCOLATE FLAPJACKS
Have an aspiring chef in the family? This recipe is written especially for kids and they will love making - and eating - these pear and chocolate flapjacks
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Yield Serves 9-12
Number Of Ingredients 22
Steps:
- Heat the oven to 200C/180C fan/gas 6. Brush a 20 x 20cm square baking tin with butter, then line with two strips of baking parchment (see How to Line a Cake Tin).
- Weigh the butter and sugar into a large saucepan. Add the honey and a pinch of salt to the pan. Place the pan on the hob and turn the heat to medium. Stir carefully while the butter and sugar melt; once it's bubbling, turn off the heat and leave to cool for 5 mins.
- Meanwhile, place a large mixing bowl on the scales and weigh the oats.
- Open the can of pears and drain off the liquid through a sieve (save the liquid for another recipe, see below). Dry the pears on a little kitchen paper and chop them into small pieces. Add the pear pieces to the oats.
- Carefully pour the melted butter and sugar mixture into the bowl along with the oats and pears. Stir until well combined.
- Tip the oat mixture into the lined baking tin and press down with the back of your spoon to make a flat, even surface. Use oven gloves to carefully place the tin in the oven on the middle shelf. Bake for 25-30 mins until golden brown.
- Wearing oven gloves, carefully remove the tin from the oven and place on a cooling rack.
- Break the chocolate into small pieces and put in a small bowl. Microwave for 30 seconds, then stir and microwave for another 15 seconds, or until the chocolate has melted. Drizzle the chocolate over the flapjacks. Leave to cool completely, then remove the flapjacks from the tin and cut into nine or 12 pieces.
Nutrition Facts : Calories 320 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES
From Food Network Magazine in an article promoting Bobby Flay's book, "Burgers, Fries & Shakes."
Provided by mailbelle
Categories Shakes
Time 15m
Yield 4 milkshakes
Number Of Ingredients 7
Steps:
- Whisk together the heavy cream (ideally extra-cold), marshmallow fluff and vanilla extract until stiff peaks form. Set aside.
- In a blender, combine milk and chocolate sauce. Add ice cream and blend until smooth.
- Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE
A delicious cookie loaded with chocolate and miniature marshmallows!
Provided by Camille Beckstrand
Categories Dessert
Time 19m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
- Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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Ratings 5Category DessertCuisine AmericanTotal Time 35 mins
- In a saucepan, add butter, brown sugar, and golden syrup over medium-low heat. Stir until the butter mils and all combined well.
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From effortlessfoodie.com
Ratings 5Calories 435 per servingCategory Snack
- Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin with baking paper.
- Melt the butter, sugar and syrup over a low heat until everything is fully melted and combined. Leave to cool down for 5 minutes.
- Place the oats and chocolate chips in a mixing bowl and pour on the cooled melted butter mixture. Give everything a good stir.
- Press the mixture into the tin and bake for 30 minutes. The flapjack will be quite soft when you take it out of the oven but will harden up on cooling.
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