I have been trying adding different things to my basic Flapjack.
There were several unopened bars of dark chocolate in the cupboard.
It was quite a surprise they were even not opened.... !!
Anyway, I chopped one of the bars and added it to my flapjack mixture. Well, it wasn't a bad combo at all. So here it is. The recipe for the chocolate chip Flapjack.
Please just make sure not to add the chopped chocolate when the liquid mixture is still hot.
Otherwise, all the chocolate bits will be integrated to the flapjack. We need the chocolate bits to be seen.
- 7oz butter or margarine (butter, if you prefer)
- 2oz golden syrup
- 2 tsp black treacle
- 7oz muscovado sugar
- 12oz porridge oats
- 3oz plain flour
- 100g dark chocolate chopped
- Preheat the oven to 160C and line a 20cm/8in square baking tin with baking paper.
- Mix the dry ingredients, (oats, flour, sugar, salt and chopped chocolate) in a bowl.
- Melt the butter or margarine in a medium pan over a low heat. Add the golden syrup, black treacle and sugar to the margarine and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and wait until the mixture becomes not too hot to prevent the chocolate bits melting.
- When the liquid mixture becomes cool enough, stir in the mixed dry ingredients.
- Pack the mixture into the baking tin and squash down. Bake in the oven for 20-30 minutes.
- Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.