Chilli Chocolate Flapjacks
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My love for unexpected flavor combinations led me to create these chilli chocolate flapjacks, and they've become a real favorite at home. The beauty of this recipe is its simplicity: you'll have these beauties ready in under an hour, with just 15 minutes of prep work. Dark chocolate is packed with antioxidants that make these treats feel almost virtuous, while the chilli flakes add an exciting warmth that keeps people coming back for more. What I adore most is how forgiving and budget friendly they are, using pantry staples you probably have on hand already.
Ella x
Ingredients
- 250 goats
- 150 gdried fruit (cranberries, raisins)
- 200 gchocolate chips
- 50 gchilli flakes
- 120 mlcoconut oil
- 100 mlgolden syrup
- 2egg
- 1 mLvanilla extract
- 25 gsalt
- 100 gdark chocolate
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
Tip: Use a lined baking tray to make flapjack removal easier.
- 2
In a large saucepan, melt the coconut oil and golden syrup over low heat.
Tip: Stir occasionally until smooth.
- 3
Add the oats, dried fruit, and chilli flakes to the saucepan and stir to combine.
Tip: Be careful not to burn the mixture.
- 4
Remove the saucepan from the heat and stir in the chocolate chips until melted.
Tip: Use a spatula to ensure the chocolate is fully incorporated.
- 5
Add the egg and vanilla extract to the mixture and stir until combined.
Tip: Make sure the mixture is smooth and well combined.
- 6
Stir in the salt and mix well.
Tip: Don't forget to add the salt for flavour.
- 7
Pour the mixture onto the prepared baking tray and press into a flat layer.
Tip: Use your hands or a spatula to shape the mixture into a flat layer.
- 8
Let the mixture cool and set for 10-15 minutes before cutting into bars.
Tip: Be patient, as the flapjacks will be sticky when first removed from the oven.
- 9
Cut into bars and serve.
Tip: Cut into bars or squares, depending on your preference.
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