Food recipes
Dark Chocolate Flapjacks
Dark Chocolate Flapjacks Ingredients: butter, without salt sugars, brown syrups, corn, light salt, table cocoa, dry powder, unsweetened oats raisins, seeded nuts, almonds spartan, real semi-sweet chocolate baking chip...
Dark Chocolate Flapjacks
Ingredients:
butter, without salt
sugars, brown
syrups, corn, light
salt, table
cocoa, dry powder, unsweetened
oats
raisins, seeded
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 300F (140C).
Grease an 9" square baking pan generously with butter.
In a saucepan, melt together butter, brown sugar and golden syrup.
Stir in salt and cocoa powder until smooth.
Add oats, raisins and nuts.
Stir until oats are well-coated with chocolate sauce.
Pour into pan and press smooth with a fork or spoon.
Bake 15-20 minutes until just cooked through.
Place pan on a cooling rack for 20 minutes.
Cut into 3" wide strips, then turn pan 90 and cut 1" wide strips.
(You should have 27 pieces.)
Allow to cool a further 20 minutes, then turn out bars.
Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds.
Stir.
Repeat using 15 second pulses then stirring, until fully melted.
Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment.
When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.
Ingredients:
butter, without salt
sugars, brown
syrups, corn, light
salt, table
cocoa, dry powder, unsweetened
oats
raisins, seeded
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 300F (140C).
Grease an 9" square baking pan generously with butter.
In a saucepan, melt together butter, brown sugar and golden syrup.
Stir in salt and cocoa powder until smooth.
Add oats, raisins and nuts.
Stir until oats are well-coated with chocolate sauce.
Pour into pan and press smooth with a fork or spoon.
Bake 15-20 minutes until just cooked through.
Place pan on a cooling rack for 20 minutes.
Cut into 3" wide strips, then turn pan 90 and cut 1" wide strips.
(You should have 27 pieces.)
Allow to cool a further 20 minutes, then turn out bars.
Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds.
Stir.
Repeat using 15 second pulses then stirring, until fully melted.
Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment.
When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.