CHUNKY CHOCOLATE NUT FLAPJACKS

CHUNKY CHOCOLATE NUT FLAPJACKS

This is a flapjack with perks. It bulges with chunks of chocolate and nuts,
so a little goes a long way.

200 g / 8 oz oats
25 g / 1 oz dessicated coconut
140 g / 5 oz butter, cut into pieces
50 g / 2 oz light muscovado sugar
5 Tbsp golden syrup
100 g / 4 oz Brazil nuts (or cashews), cut into large chunks
50 g / 2 oz almonds, cut into large chunks
85 g / 3 oz good quality dark chocolate, preferably 45 - 55 per cent cocoa
solids, cut into large chunks

Preheat the oven to 180 :C / Gas 4 / fan oven 160 :C. Lightly butter a 23 cm
/ 9 in square tin. Line the base with baking parchment if the tin is not
non-stick. Mix together the oats and coconut.
Put the butter, sugar and syrup in a pan. Cook over low heat, stirring
occasionally, until the butter has melted and the sugar dissolved. Remove
from the heat and stir in the oat and coconut mixture. Spoon into the tin
and press down evenly. Scatter over the nuts and press lightly into the
mixture. Stick the chunks of chocolate between the nuts. bake for 25 - 30
minutes, or until pale golden.
Mark the bars or squares with the back of a knife while still warm, then
allow to cool completely before cutting through and removing from the tin.

Makes 12

325 kcal per serving
preparation / cooking : 15 / 30 minutes

course : baking
source : BBC Good Food

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