Hi everyone and welcome back…
So this weekend I did some baking with my best friends, we decided to make these delicious honeycomb flapjacks which are made up of a chewy flapjack topped with galaxy milk chocolate, white chocolate and crushed crunchie pieces. It’s a classic flapjack with a sweet crunchy twist. Enjoy!
Makes 16 flapjacks
200g unsalted butter (we used stork)
200g demerara sugar
200g clear honey (squeezy bottle is easier)
450g porridge oats
150g galaxy milk chocolate
100g white chocolate
4 crunchie bars
1.Grease and line a 20cmx20cm baking tin with greaseproof paper. Preheat the oven to 180°C/gas mark 4.
2.Measure the butter, sugar and honey into a medium sized saucepan and heat over a low heat until the butter has melted and the sugar dissolves. Set aside to cool.
3.Weigh the oats into a large mixing bowl and stir in the butter mixture until the oats are fully coated.
4.Pour mixture into the prepared tin and place onto the middle shelf of the oven and bake for 15-20 minutes or until the edges have turned crispy.
5.Remove from the oven and set aside to cool on a wire rack.
6.Melt the milk chocolate and white chocolate separately in heat proof bowls in a microwave (30 second intervals to stop the chocolate burning).
7.Pour the milk chocolate over the cooled flapjack and spread evenly. Then drizzle the white chocolate over and use a spoon to swirl the chocolate together.
8.Put the crunchie bars into a sandwich bag and use a rolling pin to crush them into small pieces. Then sprinkle over the top of the flapjack.
9.Place in the fridge to set for a few hours, then cut into 16 squares and place in an airtight container.