BBC Good Food Magazine

CHOCOLATE FLAPJACK BITES Become a member at bbcgoodfoo­

- Photograph MIKE ENGLISH

Good Food reader Zayana Price shares her recipe for these oaty flapjack bars with a smooth chocolate centre

Chocolate-stuffed flapjack bars

This recipe was inspired by my friend Dorothy, who shares my passion for baking.

MAKES 16 PREP 30 mins COOK 45 mins EASY V

250g salted butter, softened 60g caster sugar

90g light muscovado sugar

1 tsp baking powder

150g white spelt flour, plus extra

for dusting

225g porridge oats

For the chocolate filling 100g butter

150g caster sugar

100g 70% dark chocolate 30g milk chocolate

30g cocoa powder

50g white spelt flour

½ tsp baking powder

1 Heat the oven to 180C/160C fan/ gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using electric beaters.

2 Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.

3 For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water and stirring occasional­ly. Or do this in short bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.

4 Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.

5 Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.

6 Bake on the middle shelf for 45-50 mins, or until golden brown. Leave to cool completely.

7 Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares.

Will keep for up to three days in an airtight container.

PER SERVING 392 kcals • fat 23g • saturates 14g

• carbs 40g • sugars 21g • fibre 3g • protein 5g •

salt 0.5g

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