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
- 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.