Chocolate Chip Flapjack Recipes

CHOCOLATE CHIP FLAPJACKS

Steps:

• Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin and set aside.
• In a saucepan set over low heat, add the butter, honey and brown sugar. Stir until melted. Remove from heat.
• In a large bowl combine the melted mixture with the oats. Stir to combine and leave to cool. Add chocolate chips and mix with a spoon.
• Pour into prepared pan and flatten out evenly with a spatula. Bake for about 15 minutes. Should be golden around the edges and soft in the middle.
• Leave to cool on a wire rack completely before cutting into squares.

CHOCOLATE CHIP FLAPJACK RECIPE

Steps:

• Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper. I used a 9″ square baking tin.
• Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and give the mixture a stir. Repeat this until the mixture has melted.
• Add porridge oats to the melted ingredients and mix together until thoroughly combined. Make sure the oats are generously coated.
• Add the chocolate chips into the flapjack mixture and mix it together until evenly distributed.
• Pour the flapjack mixture into a lined baking tin and spread the mixture evenly into all four corners. Then press down using the back of a spoon.
• Bake in the oven for 20 minutes until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting.

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.