Easy Chocolate Chip Flapjacks British Oat Bars Recipes

EASY CHOCOLATE CHIP FLAPJACKS (BRITISH OAT BARS)

Steps:

• Measure 175g Salted Butter, 120g Sugar and 200g Golden Syrup into a saucepan or microwaveable mixing bowl. I cut my butter into chunks to make it quicker to melt.
• Heat the butter etc over a medium heat until the sugar is dissolved, the butter is melted and everything has melded together. Keep stirring while this is happening, it will only take a couple of minutes.OrMicrowave in 30 second bursts stirring each time until everything is dissolved, melted and come together.
• Take the pan or bowl off the heat or out of the microwave without delay - there is no need for the mixture to boil or stay on the heat.
• Measure 360g Porridge Oats and 1 tsp Baking Powder into the pan/bowl. Stir until the oats are well combined.
• At this point is it a good idea to allow the mixture to cool a bit. You can sit the pan in some cold water, move the mix to a shallow tray or just set it aside to take its own sweet time. You can move onto the next stage straight away but you will get chocolate flapjacks rather than chocolate chip flapjacks.
• While the mix cools, preheat the oven to 180c fan / 190c / 375f and line a 8"/20cm square tin with baking paper or silicone liner.
• Once the mixture is not warm anymore (it doesn't need to be chilled or actively cold, stir in 200g Chocolate Chips.
• Spoon the mixture into the lined baking tray.
• Make sure to press it into the corners and try to make it an even thickness all the way across.
• Bake for 30 minutes or until the flapjacks are golden all over. They will still feel very soft when you take them out but they will set up as they cool.
• Allow to cool in the tin before taking the flapjacks out and cutting into 12 bars (3 x 4). For smaller bites you can cut into 18 (3 x 6).

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

CHOCOLATE-STUFFED FLAPJACK BARS

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.