The Ultimate Chocolate Flapjack Food

CHOCOLATE FLAPJACKS

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.

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-STUFFED FLAPJACK BARS

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.