Double Chocolate Flapjacks

Today I’ve got the creative and downright lovely Sammie from The Annoyed Thyroid as my guest, sharing her yummy recipe for Double Chocolate Flapjacks. Sam’s blog is all about  eating, cooking, exploring, inspiring and living life on the bright side – make sure you check it out!  Now it’s over to Sam!

I have decided that Flapjacks are the British answer to the Anzac biscuit, although Flapjacks are from a slice, not from a  batch of biscuits. And did you know, in South Africa, a flapjack is an American style pancake?! It’s all very confusing. Delicious but confusing!

When I was growing up in the mother country, Flapjacks were totally a thing and a very delicious thing at that. They’re soft, gooey and oh, so chewy! I’ve pimped them up with not one but two kinds of chocolate, because as we all know, chocolate makes everything better!

Double Chocolate Flapjacks

Sam - The Annoyed Thyroid

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Slices

Servings 24

Calories 0 kcal

Ingredients

  

1x2x3x

• ▢ 125 g butter
• ▢ 100 g brown sugar
• ▢ 3 tablespoons golden syrup
• ▢ 250 g rolled oats
• ▢ 50 g dark chocolate bits
• ▢ 50 g white chocolate bits

Instructions

 

• Preheat oven to 180 C / 160C fan-forced.  Line a shallow 20×20 square pan with baking paper, extending paper above the rim  for handles.
• Melt the butter, sugar and syrup in a pan and stir to combine until  fully melted.
• Add the oats and mix everything together. Allow to cool for 5 minutes.
• Stir in chocolate bits.
• Spoon the mixture in to the prepared tin,  then, using the back of a spoon press the mixture into the corners so the mixture is flat.
• Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.
• Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.
• Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!

Nutrition

Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Double Chocolate Flapjacks Thermomix Method

1. Preheat oven to 180 C / 160C fan-forced.  Line a shallow 20×20 square pan with baking paper, extending paper above the rim  for handles.

2. Place  the butter, sugar and syrup in TM bowl and melt for 2 minutes at 90 degrees  on speed 2. Check everything is fully melted.

3. Add the oats. Mix for 5 seconds  on reverse speed 2. Set the dial to the closed lid position  and mix on interval speed  for 30 seconds. Allow to cool for 5 minutes.

4. Add chocolate bits to TM bowl and mix for 10 seconds  on reverse speed 2.

5. Spoon the mixture in to the prepared tin,  then, using the back of a spoon press the mixture into the corners so the mixture is flat.

6. Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.

7. Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.

8. Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!

Thanks so much, I can’t wait to try these!  You can find more of Sammie’s yummy recipes and stories on her website www.theannoyedthyroid.com or her Facebook Page.