Chocolate Dipped Flapjacks

Method

1. 1. Preheat the oven to 180°C/160°C fan/350°F/ Gas Mark 4
2. 2. Toast the desiccated coconut in a dry frying pan set over a medium heat until golden and toasty for about 2-4 minutes.
3. 3. Now, melt the butter, sugar and golden syrup in a saucepan over a medium-high heat until glossy and liquid. Remove from the heat and stir through the vanilla bean paste.
4. 4. Add the oats, crushed cornflakes and toasted coconut to a large bowl with the butter and sugar mix and stir well to combine.
5. 5. Line an 8x8-inch-deep square tin with baking paper and press the mixture into the tin, compacting it really well.
6. 6. Bake the flapjacks in the oven for about 20-30 minutes — the flapjack will be golden around the edges but still a little wobbly in the middle. Remove from the oven and allow to cool in the tin for at least 30 minutes.
7. 7. When the flapjacks have cooled, melt the milk and dark chocolate together in a glass bowl set over simmering water, stirring regularly.
8. 8. Cut the flapjack into 10 rectangles and dip half in melted chocolate, or alternatively assemble the flapjacks on a wire rack set over a baking tray and pour the chocolate over instead. Once the flapjacks are all half covered in chocolate, sprinkle them with a little sea salt and leave the chocolate to set before serving

• Desserts & Baking
• Baking
• lunch box
• flapjacks
• kidsbaking

Ingredients

• US
• METRIC