Here is how my coconut chocolate flapjacks turned out:
I first started by melting the butter and brown sugar together.
|Butter and sugar.|
|Butter and sugar melted.|
I then added the oats to the mixture and stirred until in-cooperated.
I then added the coconut and the chopped chocolate chunks.
|Mixture pre bake.|
Once the mixture was combined I placed in a cake tin (you can use a square tin if you prefer) and baked for 20-25 minutes.
|Flapjack pre bake.|
Makes 12 bars
150g unsalted butter, cubed plus extra for greasing
75g light brown musovado sugar
3 tablespoons clear honey
250g rolled porridge oats
170 coconut (or dried berries)
100g milk chocolate cut into chunks
Preheat the oven to 180C/gas mark 4. Lightly grease a 30x20x4cm non-stick baking tin.
Heat the butter, sugar and honey gently in a pan, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and half the chocolate chunks. Put the mixtures into the prepared tin, spread evenly and bake in the oven for 20-25 minutes, until golden.
Remove from the oven and allow to cool completely in the tin.
Melt the remaining chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Drizzle the chocolate over the flapjacks in the tin and leave to cool so the chocolate hardens. Use a knife to score into 12 bars.
You can store these flapjacks in an airtight container for up to 3 days.