Chocolate Topped Flapjack

You'll know this family loves flapjack by our previous posts, and the boy keeps trying out new ideas... this time it was, "Do you think chocolate covered flapjack would work?" I said, "Try it and see!", so he did, and this is how it came out...

It tasted good too, slightly softer than our usual flapjack, so if you'd like to try it for yourself, here is how he did it...

Ingredients:
550g oats
250g block margarine
140g sugar
1 tablespoon of Meridian organic molasses*
4 tablespoons of golden syrup
300g dark cooking chocolate
2 teaspoons of vanilla essence (use an alcohol based type not a syrup based one of the chocolate will seize when melted.)

Method:
Put the oats into a large mixing bowl. Prepare an oven proof dish or deep baking tray by greasing and lining it with baking parchment.

Put all the other ingredients into a heavy saucepan and heat until all is melted and starting to bubble. Pour the mixture carefully into the oats (it will be very hot so take care!) and mix thoroughly.
Pour the mixture into the baking dish and put it into the centre of the oven at Gas Mark 4 for 30 - 40 minutes.  When cooked remove from oven and allow to cool.

For the chocolate topping melt the dark chocolate into a bowl or jug, add the vanilla essence, and pour over the cooled flapjack in the baking dish. Leave to set before removing the flapjack from the baking dish. Cut into squares with a warm knife (it will cut easier if it's warm!)

Enjoy!

*Meridian organic molasses can be found in ASDA, Holland & Barrett, and in other healthfood shops. Other supermarkets may have them too but we buy ours from the fabulous Waterside Cafe in Kendal.