Apple flapjacks
These flapjacks add a fruity twist to the classic oat bakes with a mixture of fresh and dried apple, and they're a winning snack for the whole family when you're on the go or out on a picnic.
Chocolate coconut flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 45 mins setting
- Easy
- Serves 16
Skip to ingredients
- 250g salted butter
- 150g light brown soft sugar
- 150g golden syrup
- 300g porridge oats
- 60g desiccated coconut
- 200g dark chocolate
- 1 tbsp coconut oilplus 1 tsp
- 50g white chocolate
Nutrition: Per serving
- kcal378
- fat24g
- saturates15g
- carbs35g
- sugars21g
- fibre3g
- protein4g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Put the butter, sugar, golden syrup and a small pinch of salt in a medium saucepan over a low heat and gently melt together, stirring to combine.
step 2
Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth the surface using a spatula. Bake for 20-25 mins until golden and bubbling, then leave to cool completely in the tin.
step 3
Put the dark chocolate and 1 tbsp coconut oil in a heatproof bowl and melt in 20-second bursts in the microwave (or do this over a pan of simmering water, ensuring the bowl doesn’t touch the water). Repeat in a separate bowl with the white chocolate and 1 tsp coconut oil. Pour the melted dark chocolate over the cooled flapjack, smoothing it to the edges using a spatula. Drop the melted white chocolate over in spoonfuls and gently swirl it over the top to create a marbled effect. Chill until set, about 45 mins-1 hr.
step 4
Lift out of the tin in the parchment, then slice into 16 squares. Will keep in an airtight container for a week.
