Best Chewy Chocolate Flapjack Recipes
SOFT AND CHEWY CHOCOLATE FLAPJACKS RECIPE
These Chocolate Flapjacks are THE BEST! So soft, buttery, and delicious. Covered in chocolate and using pantry ingredients all from Aldi these are the perfect sweet treat!
Provided by Deborah Rainford
Categories Easy Baking
Number Of Ingredients 10
Steps:
- Preheat the oven to 160ºc and line a 9x9 inch (22cm) square tin.
- Weigh the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar all well incorporated.
- Measure the oats into a bowl and add in both packets of chocolate chips. Pour the butter syrup mixture over the oats and mix well. The warm syrup will start to melt some of the chocolate chips as you mix. This is perfect and ensures that once the flapjacks are baked every bite will have buttery oats and chocolate.
- Once the oats are completely covered in the buttery syrup (they'll all have a "wet" look to them) press into a square lined baking tin. Bake the flapjacks in a square tin lined with baking paper.
- Bake in the preheated oven for about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they're too warm when you cut them they'll break apart and won't cut into squares.
- For making the glaze
- Simply break the bar into pieces and place in a bowl. Add in a tablespoon of butter and melt in the microwave (be careful not to burn the chocolate) for about 2 minutes. Use a spoon to drizzle the flapjacks with the chocolate, or pour the glaze over the flapjacks and smooth evenly over the top to cover completely. Let the chocolate cool completely on the flapjack before you slice into squares. You can pop them into the fridge for a couple of hours or into the freezer for about 15 minutes to let the chocolate topping set.
Nutrition Facts : Calories 304 kcal, Sugar 19 g, Sodium 87 mg, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Carbohydrate 36 g, Fiber 3 g, Protein 4 g, Cholesterol 23 mg, UnsaturatedFat 5 g, ServingSize 1 serving
CHEWY CHOCOLATE FLAPJACK
Steps:
- 1. Melt the butter in a large non stick saucepan over a very low heat. Add sugar and sirup and mix well. 2. Stir in the oats, add the banana and the pinch of salt. 3. Spread the mixture over a sheet of baking paper in a baking tray and press flat. Place in the oven and cook for 15 min at 220 degrees or until it turns golden brown. Leave it to cool. 4. In the meantime, prepare the melted chocolate in a pan by adding chocolate chunks and milk on low temperature. Dip Half of your flapjacks in chocolate and sprinkle the crushed nuts over it, so that you can still hold it without touching the chocolate (see top picture). Place in the fridge for an hour or to allow for the chocolate to set hard. Store in a air tight box in the fridge for up to a week and bring half of it to your work colleagues. For an even healthier version, you an replace part of the butter with margarine! For more easy step by step recipes, visit www.feelingnibblish.com
CHEWY FLAPJACKS
This is from the Good Food Magazine. It's chewier than regular flapjacks because of the bananas. Use porridge oats rather than jumbo oats, which make the mixture too crumbly. My kids LOVE them - I'm sure yours will too!
Provided by HappyBunny
Categories Bar Cookie
Time 35m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/Gas 4 and butter a 23cm/9in x 33cm/13in Swiss roll tin.
- Melt together the butter, sugar and syrup in a large saucepan over a low heat, then stir in the oats, cinnamon, baking powder and a pinch of salt until well combined.
- Peel and mash the bananas and add to the mixture, stirring well to combine; Tip into the prepared tin and smooth the surface with the back of a metal spoon.
- Bake for 20-25 minutes or until the edges are just beginning to turn golden brown; The mixture will feel fairly firm to the touch.
- Transfer the tin to a wire rack and cut the mixture into bars while still hot.
- Leave until completely cold before removing with a palette knife.
Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 16.9, Sodium 60.4, Carbohydrate 23.9, Fiber 2.3, Sugar 8.6, Protein 3.3
***** CHEWY ENGLISH FLAPJACK *****
This recipe is for a tradional english cake/dessert/snack. everyone in my family loves this recipe, though its so old i cant remember where it came from. we all love it because its such a sweet, gooey, rich comfort food! its so easy to make, why not try it out? there are variations in this recipe, so you can try out the different optional ingredients, or even a combination of them!
Provided by comfort_food_rocks
Categories Bar Cookie
Time 40m
Yield 9-12 SQUARES, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
- put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
- put the mixture in a papered tin, flattening the mixture with the back of a spoon.
- bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
- note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
- once you take the flapjack out, you should cut it before it cools completely because it will harden.
- if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
- ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love