Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate and cherry flapjack. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This indulgent chocolate cherry flapjack recipe pulls flapjacks out of the chorus & into the spotlight! Topped with cherries dipped in chocolate - perfect! Yesterday I put on my apron, fired up the oven, rolled up my sleeves and made a batch of indulgent chocolate cherry flapjack!
Chocolate and cherry flapjack is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chocolate and cherry flapjack is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook chocolate and cherry flapjack using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate and cherry flapjack:
- Prepare 250 g Porridge Oats
- Prepare 125 g butter
- Get 125 g brown Sugar
- Prepare 3 Tbsp Golden syrup
- Make ready 150 g chocolate
- Take A few cherries
I wanted to add a bit more indulgence to mine, so added in two luxurious ingredients that work so well together - dark chocolate and cherries. Anything with chocolate in is yummy right? These cherry and dark chocolate flapjacks are super easy to make and take no time at all. They're gooey, chewy, chocolatey and taste so great!
Steps to make Chocolate and cherry flapjack:
- Preheat oven 180c
- Mix all ingredients in a bowl
- Butter an oven proof dish
- Pat down ingredients into dish
- Bake for 15 minutes
- Add a cherry on top
They're perfect for an afternoon snack with a cuppa. These flapjacks are bursting with flavour thanks to the cherries. apricots and chocolate. In this video, we are reviewing three flapjacks made by Higates Ltd. Flavors include Chocolate, Cherry and Original Recipe. These were mailed to us from Ian.
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