Flapjacks are good, aren’t they? Especially when the oats are really soft and chewy. I like to use plenty of butter so that you get a soft and sweet oaty flapjack. I’m not as keen when they’re a bit drier and more biscuit like. I also think that oats work exceptionally well with a fruity addition. My Bakewell Flapjacks with cherry jam and white chocolate are always a big hit, so I thought I’d change it up a little bit for these Cherry and Dark Chocolate Flapjacks.
I’ve kept the crushed almonds from the Bakewell’s, just because I love that flavour combination. But, I’ve got rid of the ground almonds and the almond extract. So, it’s not overwhelmingly almondy like the Bakewell’s; there’s just a hint in the background.
Then, I’ve added some chopped glace cherries, which I love, and topped them with a thin layer of melted dark chocolate. Cherry and dark chocolate is such a fabulous combination, it works well in loads of recipe, and the added sweetness from the glace cherries really needs a bitter chocolate topping.
To be honest, I had intended on a drizzle of dark chocolate on my Cherry and Dark Chocolate Flapjacks. I’m a big fan of a drizzle. You get a bit of chocolate in every mouthful, but not too much. Bobsy, however, wanted to help. So, a drizzle quickly turned into huge splodges which I decided to spread. It still tastes wonderful though! But, I wouldn’t do a thick layer. This is honestly that thin you can see the shape of the oats underneath.
If I’m being good, I chop my flapjacks into 20 small squares, each with about 110 calories. Today, I was not good. They made 12 bigger flapjacks which is around 185 calories a slice (if your slices are considerable more even than mine!!). It’s up to you! A little one gives you a bit of a treat. A big one is lovely with a cup of tea after a busy school run. A proper filling, keep you going snack. I wouldn’t recommend eating all of it in one go though.
My Dark Chocolate and Cherry Flapjack Recipe
Dark Chocolate and Cherry Flapjacks
- 200 g Oats
- 60 g Plain Flour
- 50 g Ground Almonds
- 150 g Butter – Melted
- 5 tbsp Golden Syrup
- 100 g Glace Cherries – Chopped in half
- 80 g Dark Chocolate – Melted
- Preheat the oven to 180 degrees and grease and line an 8”x 8” deep baking tin or sheet with greaseproof paper.
- Mix the oats, flour and almonds in a large mixing bowl.
- Add the butter, syrup and cherries and mix together well so the oats are all wet.
- Tip into the baking tin and press down so it’s compact.
- Bake in the oven for 20 minutes until the top is golden brown.
- Leave in the tin to cool slightly while you melt the chocolate.
- Drizzle over or pour and spread.
- Remove from the tin and leave to cool fully before slicing.