Chocolate Covered Flapjacks Recipes

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.

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.