Chocolate Orange Flapjack

This is yet another version of my very popular flapjack recipe. This time I decided to use chocolate and orange to give a classic but very tasty flavour.

I have put chocolate in the flapjack and more on the top as I love chocolate!!! The orange flavour simply comes from the zest of an orange and is the perfect partner for all the chocolate chips.

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!

This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.

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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 fan) then line 9” x 9” (23cm x 23cm) square tin with baking parchment.

In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

Leave to cool slightly before you add it to the oats.

Weigh the porridge oats, half of the chocolate chips and the orange zest into a large bowl.

Then add the cooled melted butter mixture into the oats and mix until fully combined.

Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon

Sprinkle the rest of the chocolate chips on the top and press down slightly.

Then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.

Leave to cool in the tin, then put in the fridge to cool completely. Finally remove from the tin and cut into oblongs/ squares.

Chocolate Orange Flapjack

Sarah’s Servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes

Ingredients:

225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

Zest of 1 Large Orange

200g Milk chocolate chips

Method:

1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan).

2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

4. Weigh the porridge oats, half the chocolate chips and orange zest into a large bowl.

5. Then add the cooled melted butter mixture into the oats and mix until fully combined.

6. Put the oat mixture into the tin and flatten.

7. Sprinkle the rest of the chocolate chips on the top and press down slightly.

8. Then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.

9. Leave to cool in the tin, then put the tin in the fridge to cool completely. Finally remove from the tin and cut into oblongs/ squares.

Equipment Used

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Sarah’s extra slice……

Do not bake for more than 20 minutes.

Alternatively dark chocolate chips work well with the orange.

This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.

This is the baking tray I use