Chocolate, pecan and apple flapjacks
An easy-peasy treat, ideal for an energy boost or to take in the car to keep the children happy. It’s a very adaptable recipe — add fruit, nuts or use a different chocolate. It makes fairly soft flapjacks. If you want them crunchier, bake for 5-10 minutes longer.
Makes 12 fingers
Time 1 hour 45 minutes, including cooling
INGREDIENTS
Advertisement
01 Heat the oven to 140C (160C non-fan). Line the based and sides of a 25cm square tin with baking paper.
02 Place the pecans in a dry frying pan and gently toast over a medium heat for about 10 minutes until golden brown.
03 Place the sugar, butter, syrup, cinnamon and a pinch of salt in a large saucepan over a low heat. Melt together, allowing the sugar to dissolve. Remove from the heat when it starts to bubble.
04 Roughly chop the toasted pecans and apple slices.
05 Add the rolled oats to the cooling saucepan, then stir in the pecans and apple slices.
Advertisement
06 Tip the mixture into the prepared tin and gently push down into the corners. Bake in the oven for 45-50 minutes.
07 Remove and allow to cool. Melt the chocolate in a bowl over a saucepan of simmering water, then drizzle over the flapjack before allowing to set. Slice into fingers and store in an airtight container.
Win a selection of baking goodies!
Feeling inspired and want to bake like Candice? Here’s your chance to win a selection of stylish baking accessories, worth £300, from the Bakewell and Innovative Utensils ranges by Mason Cash (masoncash.co.uk). Simply make the vanilla raspberry cupcakes recipe, take a photograph and post it on Twitter or Instagram, tagging @sundaytimesfood with #TheDishCandice before midnight on Sunday, June 25.
See full terms and conditions
April’s winner
Maria Catherine Buckman, Bristol
