Molly’s good friend Ben was to come round for tea. As they often share chocolate flapjacks at one of their more frequented cafes, I thought it apt to do a take on that. With popping candy. I don’t know why. It just seemed like the right thing to do.
So I made lovely buttery and gooey flapjacks. Then covered them half with melted dark chocolate (for the children), and half with popping candy coated in melted dark chocolate (for the adults).
Some might see it as a sin to mess with flapjacks by adding chocolate. And would definitely not approve of the popping candy. If you’re up for explosive treats though, give this a go – they were delicious.
Flapjack – Makes 8 Triangles
150g salted butter
75g golden caster sugar
4 tblsp golden syrup
½ tspn vanilla extract
250g porridge oats
For The Flapjack
Line a small baking tin with greased baking paper. Then, in a saucepan, melt the butter, sugar and syrup. Then take off the heat, add the vanilla and then mix in the oats, coating well. Empty into the tin, and press down so it’s even (I used a potato masher for this).
Bake in a pre-heated oven at 180c, for twenty minutes (or until just golden). Leave to cool in tin. Then slice into desired pieces.
For The Chocolate
I melted 100g of plain chocolate (70% minimum cocoa solids) in a bain marie (i.e. in a bowl over a saucepan of simmering water). And then drizzled half of it over the flapjack, using a brush to coat it evenly as possible. This was messy and not a particularly fine finish.
For The Crackle And Pop
If you’re feeling daring, then mix the remaining melted chocolate with popping candy (I got mine from Waitrose) and cover the other flapjack half. Popping candy has to be coated in chocolate or something else fatty rather just be incorporated into cakes or the like, as moisture will make them pop prematurely. It did pop when I mixed it with the melted of chocolate, but there was still plenty of pop left when eaten, so fear not.
I refrigerated before eating; so the chocolate had time to set.