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Squares of chocolate-stuffed flapjack bars

Chocolate-stuffed flapjack bars

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Indulge in these oaty flapjack bars with a smooth chocolate centre by GF member Zayana Price. Drizzle with extra chocolate for the professional look

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal392
fat23g
saturates14g
carbs40g
sugars21g
fibre3g
protein5g
salt0.5g
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Ingredients

  • 250g salted butter, softened
  • 60g caster sugar
  • 90g light muscovado sugar
  • 1 tsp baking powder
  • 150g white spelt flour, plus extra for dusting
  • 225g porridge oats

For the chocolate filling

  • 100g butter
  • 150g caster sugar
  • 100g 70% dark chocolate
  • 30g milk chocolate
  • 30g cocoa powder
  • 50g white spelt flour
  • 1⁄2 tsp baking powder

Method

  • STEP 1

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

  • STEP 2

    Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.

  • STEP 3

    For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.

  • STEP 4

    Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.

  • STEP 5

    Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.

  • STEP 6

    Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.

  • STEP 7

    Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.

Goes well with

Recipe from Good Food magazine, July 2021

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