Chocolate Coconut Flapjacks
Per serving
Add coconut to flapjacks for a new twist on this sweet treat. Inspired by chocolate Bounty bars, they look as good as they taste, with a rich marble finish.
Ingredients
16 serv.Step-by-step instructions
- 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a 20 cm square pan with parchment paper, leaving a little overhang at the edges. Place the butter, sugar, golden syrup and a pinch of salt in a medium saucepan over low heat and gently melt, stirring.
- 2
Add the rolled oats and dried coconut, mixing, then pour the mixture into the pan and smooth the surface with a spatula. Bake for 20–25 minutes until golden and bubbles appear, then let it cool completely in the pan.
- 3
Place the dark chocolate and 1 tbsp coconut oil in a heat‑proof bowl and melt in the microwave in short 20‑second intervals (or over a bain‑marie, ensuring the bowl does not touch the water). Separately repeat the process with the white chocolate and 1 tsp coconut oil. Pour the melted dark chocolate over the cooled flapjack, spreading it to the edges with a spatula. Drizzle the melted white chocolate and gently swirl to create a marble effect. Cool until set, about 45 min to 1 hour.
- 4
Remove from the pan together with the parchment, then cut into 16 squares. Store in an airtight container for up to a week.
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