Cranberry, Pecan & White Chocolate Flapjacks

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Sorry for the background in these photos today.  I was fighting with waning light.  We have had one of those days.  We set off for the grocery shop fairly early, only to discover that there were roadworks on one of the major roundabouts to get to where we wanted to go.  Roadworks in the UK mean one thing  . . . a huge  traffic nightmare.

As a result a trip which should not have taken very long took twice as long and so I was very late getting these into the oven and back out again!  I had to take my photos quickly before it was too late.  I didn’t have time to set up a plainer background.

Don’t let that put you off of making these delicious flapjacks however!  They are easy to make and fabulously tasty!  In North America a flapjack is a pancake, over here it is a scrumptious buttery and sweet oaty slice/bake!

This one is filled with lovely toasted pecans, white chocolate bits, and dried cranberries . . .  aside from the usual things that is . . .

porridge oats (not quick oats not old fashioned), dessicated coconut . . .  an a scrummy mix of melted butter, brown sugar, and  . . . *gulp*  . . . moreish golden syrup.  Oh boy, but these are incredibly tasty.

Melted white chocolate is drizzled on top  . . .  I say that rather loosely, because I have NEVER been able to drizzle white melted chocolate.  If I don’t manage to burn it first, I end up dobbing it on.  That’s the best I have ever been able to manage.

Dobbing it . . .  and in as decorative a manner that I can.  Any tips to share anyone?  Anything that actually works will be great!  I have tried everything. Even mixing in a bit of shortening doesn’t work for me.

Nevermind . . .  they taste great even if they aren’t as pretty as they could be with beautifully drizzled chocolate. 

*Cranberry, Pecan and White Chocolate Flap Jacks*
Makes 12

Printable Recipe 

Sweet and scrummy.  Just perfect for those times when you want a little something to give you some extra energy. 

140g butter, plus extra for greasing (1/2 cup plus 2 TBS)
200g of porridge oats (2 cups)
25g of dessicated coconut (1/4 cup)
50g light muscovado sugar ( 1/4 cup packed)
5 TBS golden syrup
170g toasted pecans, broken into chunks with your hands (1 1/4 cups)
60g dried cranberries (scant 1/2 cup)
100g bar of white chocolate (about 3 1/2 ounces)

Preheat the oven to 190*C/375*F/ gas mark 4.  Butter a 7 by 11 inch baking tin and line the bottom with parchment paper.  Set aside. 

Melt the butter together with the sugar and golden syrup, stirring to dissolve the sugar.  Set aside to cool.

Stir together the oats, coconut, pecans and cranberries.  Pour the cooled butter mixture over top.  Stir to combine well.  Break up 2/3 of the chocolate into bits and stir into the mix.  Press into the prepared pan.

Bake for 25 to 30 minutes, until golden brown.  Remove from the oven and mark into squares while still warm.  Allow to cool completely, then cut all the way through.  Melt the remaining white chocolate and drizzle it over top of the bars. (HAH!) Store in an airtight container.

I wasn’t quite sure what to make of flapjacks when I first moved over here.  I are not like granola bars . . .  or even like cake bars . . . but they are very delicious no matter.  Crisp edged, buttery and chewy middled.  They always go down a real treat! One bite and you will be in flap jack heaven. Buttery, sweet, nutty and oh-so-very hard to leave alone. Resistance IS futile. Bon Appetit!