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 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-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
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