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•\tPut the oats in a bowl and stir in the syrup mixture. (Let the syrup cool a bit first so the chocolate doesn’t melt)
•\tStir in the chocolate.
•\tCook 20-25 mins until just beginning to colour around the edges. Don’t overcook – it will set as it cools. Cool in the tin.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Chocolate Flapjacks
Submitted by Rachel 11 June 2009
They keep very well, easily two weeks, I take them when we go walking and I can't tell you how good they taste half way up a mountain!
Ingredients
225g/7½ oz Butter,225g/7½ oz Light Muscovado Sugar,175g/6 oz Golden Syrup,300g/10 oz Milk Chocolate chopped,400g/13 oz Porridge Oats,,11x8 tin lined,,Gas 4/180º,
Method
•\tMelt the butter with the sugar and syrup.•\tPut the oats in a bowl and stir in the syrup mixture. (Let the syrup cool a bit first so the chocolate doesn’t melt)
•\tStir in the chocolate.
•\tCook 20-25 mins until just beginning to colour around the edges. Don’t overcook – it will set as it cools. Cool in the tin.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
