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Chocolate coconut flapjacks

A slab of chocolate coconut flapjacks cut into individual pieces

Chocolate coconut flapjacks

Name: Chocolate coconut flapjacks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 250g salted butter; 150g light brown soft sugar; 150g golden syrup; 300g porridge oats; 60g desiccated coconut; 200g dark chocolate; 1 tbsp coconut oil plus 1 tsp; 50g white chocolate

Helena Busiakiewicz

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Serves 16

Easy

Prep: 10 mins

Cook: 30 mins

plus at least 45 mins setting

A star rating of 4.8 out of 5.10 ratingsRate

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Add coconut to flapjacks for a twist on this sweet treat. Inspired by Bounty chocolate bars, they look as good as they taste with a rich, marbled finish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g salted butter
150g light brown soft sugar
150g golden syrup
300g porridge oats
60g desiccated coconut
200g dark chocolate
1 tbsp coconut oil

plus 1 tsp
50g white chocolate

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Nutrition: Per serving

kcal378
fat24g
saturates15g
carbs35g
sugars21g
fibre3g
protein4g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Put the butter, sugar, golden syrup and a small pinch of salt in a medium saucepan over a low heat and gently melt together, stirring to combine.
step 2

Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth the surface using a spatula. Bake for 20-25 mins until golden and bubbling, then leave to cool completely in the tin.
step 3

Put the dark chocolate and 1 tbsp coconut oil in a heatproof bowl and melt in 20-second bursts in the microwave (or do this over a pan of simmering water, ensuring the bowl doesn’t touch the water). Repeat in a separate bowl with the white chocolate and 1 tsp coconut oil. Pour the melted dark chocolate over the cooled flapjack, smoothing it to the edges using a spatula. Drop the melted white chocolate over in spoonfuls and gently swirl it over the top to create a marbled effect. Chill until set, about 45 mins-1 hr.
step 4

Lift out of the tin in the parchment, then slice into 16 squares. Will keep in an airtight container for a week.

Recipe from Good Food magazine, September 2024

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A star rating of 4.8 out of 5.10 ratings

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