Pear Chocolate Flapjacks Recipes

PEAR & CHOCOLATE FLAPJACK CRUMBLE

Pear & chocolate flapjack crumble image

We can't resist a crumble when the weather gets colder. Make this pear and chocolate flapjack crumble using just five ingredients - simple and delicious

Provided by Cassie Best

Categories Dessert

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

2 x 400g cans pear halves in syrup
100g butter
100g golden syrup
300g porridge oats
100g bar dark chocolate , chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Drain the pears (keeping the syrup) and cut each half in half. Tip into a dish or ovenproof pan about 22cm across. Drizzle 2-3 tbsp of the syrup from the can over them.
Melt the butter and syrup in a saucepan, then stir in the oats and a pinch of salt. Quickly mix in the chocolate, but don't let it melt. Tip the mixture over the pears.
Bake for 30 mins until golden and crisp. Cool for 5 mins before serving with some double cream or ice cream, if you like.

Nutrition Facts : Calories 527 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 29 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE FLAPJACKS

Chocolate flapjacks image

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

Ingredients

50g butter
50g clear honey
½ quantity honey crunch granola (see 'Goes well with')
100g plain chocolate , half chopped into small chunks, half melted

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

POACHED PEARS WITH CHOCOLATE SAUCE

Poached Pears with Chocolate Sauce image

A simple baked pear becomes an elegant dessert when drizzled with chocolate sauce that's laced with cinnamon, vanilla and nutmeg. This light and lovely dessert is from Payson, Arizona's Patti Haggard.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium firm pears
2 cups water
3/4 teaspoon clear vanilla extract
1 cinnamon stick (2 inches)
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 tablespoon baking cocoa
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
6 tablespoons 2% milk

Steps:

Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

Nutrition Facts : Calories 187 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 5g fiber), Protein 3g protein.

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Peel and core the pears, cut them into chunks and put them in a bowl. Break the chocolate into squares and add them to the bowl with the cinnamon, cornflour, sugar and butter. Toss together, then tip the mix into a buttered ovenproof dish, about 20cm x 28cm (about 2.5-litre capacity). Sprinkle 3 tablespoons of cold water over the top.
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