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
DARK CHOCOLATE FLAPJACKS
Apparently flapjacks are closer to granola bars in England... Adapted from a recipe at Frugal Feeding.
Provided by DrGaellon
Categories Bar Cookie
Time 35m
Yield 27 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300F (140C). Grease an 9" square baking pan generously with butter.
- In a saucepan, melt together butter, brown sugar and golden syrup. Stir in salt and cocoa powder until smooth. Add oats, raisins and nuts. Stir until oats are well-coated with chocolate sauce.
- Pour into pan and press smooth with a fork or spoon. Bake 15-20 minutes until just cooked through.
- Place pan on a cooling rack for 20 minutes. Cut into 3" wide strips, then turn pan 90° and cut 1" wide strips. (You should have 27 pieces.) Allow to cool a further 20 minutes, then turn out bars.
- Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds. Stir. Repeat using 15 second pulses then stirring, until fully melted. Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment. When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.
Nutrition Facts : Calories 143.6, Fat 9.3, SaturatedFat 5.3, Cholesterol 11.3, Sodium 16.5, Carbohydrate 16.7, Fiber 2.4, Sugar 7.8, Protein 2.3
CHOCOLATE ORANGE FLAPJACKS
Use dark chocolate and orange to make these fab flapjacks. Bake at the weekend for an afternoon treat with coffee, or as a lunchbox snack for the week ahead
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
- Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
- Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 243 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 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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