Chocolate Stuffed Flapjack Bars

• unsalted butter↗250g g

  softened

• fine sugar60g g
• light muscovado sugar↗90g g
• baking powder↗1 tsp tsp
• white spelt flour↗150g g

  plus extra for dusting

• oat flakes↗225g g
• butter↗100g g
• fine sugar150g g
• dark chocolate↗100g 70% g

  70%

• milk chocolate↗30g g
• cocoa powder↗30g g
• white spelt flour↗50g g
• baking powder↗1⁄2 tsp tsp

  ½

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Line a 20 cm square baking tin with parchment. Cream the butter and sugars together in a bowl with an electric whisk until pale.

2. 2

   Add the baking powder to the white spelt flour, then gradually fold the mixture into the sugar‑butter blend. Stir in the oat flakes.

3. 3

   For the filling, melt the butter, sugar and 80 g dark chocolate together with all the milk chocolate in a heat‑proof bowl over a pot of simmering water, making sure the bowl does not touch the water, and stir occasionally. Or do it in the microwave in short 20‑second bursts, stirring between. Remove from heat, add cocoa, white spelt flour and baking powder, and mix to a smooth paste.

4. 4

   Lightly dust a parchment sheet the same size as the tin with flour, then spread half of the flapjack dough on it. Place a second 20 cm parchment sheet on top. Roll the dough out to the edges of the parchment, then lift it and place it in the prepared tin.

5. 5

   Evenly spread the chocolate filling over the dough. Repeat step 4 with the remaining dough and lay it over the chocolate layer.

6. 6

   Bake on a middle rack for 45‑50 minutes or until golden. Allow to cool completely.

7. 7

   Melt the remaining 20 g chocolate in a heat‑proof bowl over simmering water or in the microwave in short 10‑second bursts. Drizzle the melted chocolate over the baked bars, let set for 10 minutes, then cut into squares. Store in an airtight container for up to three days.