Chocolate covered fruit flapjacks
Dried fruit suspended in a syrupy, buttery oat mixture, then topped with decadent and decorative chocolate.
This recipe contains chopped dried apricots but you could also use other dried fruit such as cranberries, peaches, apples, cherries, blueberries etc. You could also add a mashed banana or nuts such as hazelnuts, pecans or almonds. Sunflower and pumpkin seeds also work well. Alternatively if you don't want to add fruit just leave it out.
Ingredients
- 300 g butter
- 100 g golden syrup
- 300 g soft light brown sugar
- 200 ml condensed milk
- 500 g rolled oats
- 85 g chopped dried apricots
- 300 g milk chocolate
- 50 g white chocolate
- 10.6 oz butter
- 3.5 oz golden syrup
- 10.6 oz soft light brown sugar
- 7 fl oz condensed milk
- 17.6 oz rolled oats
- 3 oz chopped dried apricots
- 10.6 oz milk chocolate
- 1.8 oz white chocolate
- 10.6 oz butter
- 3.5 oz golden syrup
- 10.6 oz soft light brown sugar
- 0.8 cup condensed milk
- 17.6 oz rolled oats
- 3 oz chopped dried apricots
- 10.6 oz milk chocolate
- 1.8 oz white chocolate
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C/gas mark 5.
- Melt the butter, syrup, sugar and condensed milk together. Do not allow it to get too hot. Mix in the oats and apricots.
- Press gently into the prepared tin and put in the oven for 15 – 20 minutes. They are ready when they start browning at the edge. The middle will still be a little soft but this will become firmer as the flapjacks cool.
- Allow the flapjacks to cool in the tin. Move to a wire rack and once cold spread melted milk chocolate over the top. When this has set, drizzle melted white chocolate over the top.
- Once set cut into bars or squares.
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