Cherry and Chocolate Flapjack

Name: Cherry and Chocolate Flapjack
Total time: 900 s
Yield: 15 servings
Cuisine: American
Ingredients: 150 grams Unsalted Butter; 75 grams Light Soft Brown Sugar; 3 tbsp Golden Syrup; 250 grams Rolled Oats; 200 grams Glace Cherries; 200 grams Milk Chocolate

SimonCatterill @cook_2976668

Delicious Flapjack with a sticky Cherry filling coated in Milk Chocolate. A MUST TRY recipe!

SimonCatterill @cook_2976668

Delicious Flapjack with a sticky Cherry filling coated in Milk Chocolate. A MUST TRY recipe!

Saved

Ingredients

15 mins

15 servings

Flapjack
150 gramsUnsalted Butter
75 gramsLight Soft Brown Sugar
3 tbspGolden Syrup
250 gramsRolled Oats
Filling
200 gramsGlace Cherries
Topping
200 gramsMilk Chocolate

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Steps

15 mins

1

Preheat the oven to 180C (160C fan) Gas mark 4
2

Slice each Glace Cherry into 4 pieces (Quarters)
3

Grease and line a shallow 20cm round/square tin with greaseproof paper
4

Place the Butter, Brown Sugar and Golden Syrup into a medium pan and gently heat until melted
5

Stir in the Oats and Sliced Glace Cherries
6

Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon
7

Bake for 25-30 minutes, or until golden around the edges
8

Remove from the oven and cool for 10 minutes. Once cooled place in the fridge until it is ready to be coated with Chocolate
9

Melt your Milk Chocolate by placing it in a glass bowl over the top of a lightly filled pan of simmering water (Or in the Microwave)
10

Remove the Flapjack from the fridge and gently pour on the melted Milk Chocolate evening it out as you go
11

Place the Flapjack back in the fridge for around 1-2 hours until the Chocolate has set
12

Once set, remove the Flapjack from the fridge and cut into your desired shapes. Once cut keep the Flapjack refrigerated in an air tight container