Chocolate Covered Coconut Trail Mix Flapjacks


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Back in 1997 I discovered the best snack ever: flapjacks. Unfortunately, my love affair with this snack had to end when I left England. I revisited the love affair in 2001 when I went back to England. Then I plumb forgot about these gems.

That is until my grandma sent me a recipe, and it all came flooding back. My favorite British flapjack flavor that kept me company on long train rides across the countryside was peanut butter covered with a layer of chocolate. This new recipe is a twist on my favorite. It’s aimed toward those that like to go with healthier fare, which is laughable considering the flapjack may be one of the fattiest dessert bars I’ve ever made.

I wouldn’t allow myself to reduce or substitute any ingredients in order to make the bars less fattening, so I thought I could instead add some nuts and seeds to boost the nutrition.

ingredients.

  • 1 c. butter
  • 1/2 c. peanut butter
  • 1 c. packed brown sugar
  • 1/2 c. golden syrup
  • 1/2 tsp. salt
  • 3 c. quick oats
  • 1 1/2 c. shredded sweetened coconut
  • 1/2 c. slivered almonds
  • 1/4 c. pumpkin seeds
  • 1/4 c. golden flax-seed
  • 1 c. semi-sweet chocolate chips

directions.

  1. Line an 8×8-inch pan with parchment paper (leave some overhang to use as handles) and preheat the oven to 350 degrees.
  2. In a saucepan, heat butter, peanut butter, brown sugar and golden syrup over medium-low heat until butter is melted and sugar dissolved. Stir occasionally.
  3. Stir in salt, oats, seeds, nuts and coconut and mix until combined. Scrape batter into prepared pan and press down with the back of a spoon or spatula. Try to make as even as possible.
  4. Bake in preheated oven 20 to 25 minutes, until edges are golden brown. Remove from oven and sprinkle with chocolate chips. Once the chocolate chips have melted, smooth the chocolate over the top of the bars with the back of a spoon.
  5. Cool pan completely on a wire rack. Once completely cool, lift bars out using parchment paper and cut into desired size bars.

Recipe rating: 

These bars impress anyone who’s never heard of British Flapjacks. My coworker Sarah, who wasn’t yet working with us when I first brought in British Flapjacks, told me the next day that she couldn’t stop thinking about these bars. I directed her to my blog to read about the first couple of Flapjacks I made before I posted this blog.

Almost no one knows of Golden Syrup when I describe the ingredients. And really it’s such a shame. It’s one of England’s best kept secrets! (In my opinion anyway.) I’m trying to change that by introducing these bars (and Golden Syrup) to as many people as I can.

2 Comments Add yours

  1. Sophie33 says:

    I love to use golden syrup from time to time & can find it in th Stone Manor, an English food shop, here in Belgium! I made these beautiful bars yesterday afternoon & loved them to much! I used vegan butter in here & vegan semi-sweet chocolate for the lovely topping! 🙂

    Like

  2. lefoodsnob says:

    Golden syrup is so amazing! I should try your vegan version! I do think I should be able to offer a vegan option for my vegan friends! Glad you loved them!

    Like

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