Chocolate Stuffed Flapjack Bars Recipes

CHOCOLATE-STUFFED FLAPJACK BARS

Chocolate-stuffed flapjack bars image

Indulge in these oaty flapjack bars with a smooth chocolate centre by GF member Zayana Price. Drizzle with extra chocolate for the professional look

Provided by Zayana Price

Categories Dessert

Time 1h15m

Yield Makes 16

Number Of Ingredients 13

Ingredients

250g salted butter, softened
60g caster sugar
90g light muscovado sugar
1 tsp baking powder
150g white spelt flour, plus extra for dusting
225g porridge oats
100g butter
150g caster sugar
100g 70% dark chocolate
30g milk chocolate
30g cocoa powder
50g white spelt flour
1⁄2 tsp baking powder

Steps:

Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 392 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE-COVERED FLAPJACK

Chocolate-Covered Flapjack image

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

Ingredients

215 g plain flour
150 g rolled oats
225 g light muscovado sugar
1 teaspoon bicarbonate of soda
1 pinch salt
150 g butter
2 tablespoons golden syrup
250 g dark chocolate (plain)
5 tablespoons double cream

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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