Recently we interviewed Fiona Burrell from the Edinburgh New Town Cookery School, and to celebrate National Chocolate Week she has shared with us a recipe she developed.
This recipe contains chopped dried apricots but you could also use other dried fruit such as cranberries, peaches, apples, cherries, blueberries etc. You could also add a mashed banana or nuts such as hazelnuts, pecans or almonds. Sunflower and pumpkin seeds also work well.
Chocolate covered fruit flapjacks
300g butter, 100g golden syrup, 300g soft light brown sugar, 200 mls condensed milk, 500g rolled oats, 85g chopped dried apricots, 300g milk chocolate, 50 g white chocolate
Preheat the oven to 180C/ fan oven 160C/ gas mark 5. Melt the butter, syrup, sugar and condensed milk together. Do not allow it to get too hot. Mix in the oats and apricots. Press gently into the prepared tin and put in the oven for 15 – 20 minutes. They are ready when they start browning at the edge. The middle will still be a little soft but this will become firmer as the flapjacks cool.
Allow the flapjacks to cool in the tin. Move to a wire rack and once cold spread melted milk chocolate over the top. When this has set, drizzle melted white chocolate over the top.
Once set cut into bars or squares.