Chocolate Flapjacks

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Chocolate FlapjacksI was flicking through some blogs when I came across the The Pink Whisk, started by Ruth Clemens when she was a contestant in the very first series of The Great British Bake Off back in 2010.  Ruth came second.  Her blog is full of lovely recipes and ideas for baking.  I really enjoyed looking at it.

I decided I’d try her chocolate flapjack recipe – although the condensed milk made me remember all those desserts I had when I was little, which consisted of fruit out of tins with condensed milk.  Does anybody else remember tinned pineapple chunks – or cherries with condensed milk?  I’m not sure anybody eats these now, although you can still buy tinned fruit!

Anyway – here’s the recipe. Ruth suggests an 8-inch by 8-inch tin, but I used one measuring 8 inches by 13.5 inches. I did cook them for more than the 20 minutes she suggested. I cooked them for another 15 minutes, as the golden syrup was still bubbling away in the tin. They came out quite chewy so I think next time I might just cook them for 10 minutes more, rather than 15 minutes more. But they were really lovely and with the chocolate on top tasted yummy.  As usual I decided to use a mixture of milk and plain chocolate as I don’t like the bitterness of all dark chocolate, but use whatever you prefer.

Rolled Oats, Golden Syrup And Condensed Milk - Main Ingredients For The Flapjacks

Rolled Oats, Golden Syrup And Condensed Milk – Main Ingredients For The Flapjacks

Butter Caster Sugar And Golden Syrup For Flapjacks

Butter, Caster Sugar And Golden Syrup

Melted Butter, Sugar And Golden Syrup For Flapjacks

Melted Butter, Sugar And Golden Syrup

Condensed Milk Added To The Melted Mixture For Flapjacks

Condensed Milk Added To The Melted Mixture

Pouring In The Rolled Oats For Flapjacks

Pouring In The Rolled Oats

Spreading The Prepared Flapjack Mixture Into The Prepared Tin For Flapjacks

Spreading The Prepared Flapjack Mixture Into The Prepared Tin

Ready To Put Flapjacks Mixture In The Oven

Ready To Put In The Oven

Flapjacks Mixture Just Out Of Oven

Just Out Of Oven

Pouring The Melted Chocolate Over The Flapjack Mixture

Pouring Over The Melted Chocolate

Melted Chocolate Spread Evenly Over The Cooked Flapjacks

Melted Chocolate Spread Evenly Over The Cooked Flapjacks

Chocolate Flapjacks

Chocolate Flapjacks
 
Ingredients
  • 225g caster sugar
  • 4 tbsps (80g) golden syrup
  • 250g butter
  • 200g condensed milk
  • 450g rolled oats
  • Topping:
  • 250g dark chocolate
  • 25g butter
Method
  1. Preheat the oven to 160c(fan)/180c/Gas Mark 4.
  2. Line an 8" x 13.5" tin with baking paper.
  3. Melt together the butter, caster sugar and golden syrup – just heating it gently until the butter has melted and you can’t feel the grains of sugar in it. You’ll need a fairly large pan to get the oats in later.
  4. Take it off the heat and stir in the condensed milk.
  5. Add the oats and give it a good mix up.
  6. Tip it into the tin and level it out as best you can.
  7. Now bake it in the oven for 20-30 minutes just until the top is lightly golden.
  8. Leave it in the tin to cool completely.
  9. For the topping melt together 250g dark or milk and dark chocolate and 25g butter and stir until even.
  10. Pour it over the top of the cooled flapjack and tilt the tin just to level it.
  11. Let that set then cut it up into bars.
Notes
These can be cut up and frozen. In the United States, "flapjacks" may refer to what we in the UK know as pancakes, but this recipe is for British style flapjacks - oat bars.

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