Apricot and Chocolate Flapjacks

Sweet oat bars made with golden syrup, dried apricots, and a drizzled chocolate topping. Fun and easy family baking.

Snack Baking Vegetarian Chocolate Oats

Estimated Nutrition

Calories

579.4

kcal / serving

5214.5 kcal total

Carbs

81.9g

per serving

737.5 g total

Fat

25g

per serving

224.8 g total

Protein

6.8g

per serving

61.2 g total

Cook Time

minutes

Serves

squares

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Golden Syrup

100

Plain Chocolate

Broken into pieces

Dairy

200

Unsalted Butter

Plus extra for greasing

Fruits

200

Apricot

Dried, ready-to-eat, roughly chopped

GrainsCereals

450

Jumbo Rolled Porridge Oats

pinch

Plain Flour

NutsSeeds

pinch

Salt

Method

Remove from heat and stir in the oats, salt, and apricots until combined.

Boil the butter and syrup in a saucepan while stirring.

Drizzle the melted chocolate over the flapjacks and allow to set.

Melt the chocolate in a bowl over a pan of simmering water.

Cool slightly, cut into squares, and then let cool completely in the tin.

Preheat the oven to 180°C and grease and line a 20cm square cake tin.

Bake for 45 to 50 minutes until golden-brown.

Press the mixture into the tin in an even layer.