This is my chocolate pecan flapjack recipe. This one is great because it is gooey and chocolaty but also has a bit of a crunch to it as well because of the pecans. You can use different nuts but chocolate and pecans go really great together.
Of course you can take out the pecans just add 75g extra of the oats. Also if you want more nuts, add them in but subtract the same quantity of oats to balance out the mixture.
1 1/2 tbsp golden syrup
175g soft brown sugar (can be either dark or light)
3tbsp coco powder
75g chopped pecans
Pre-heat the oven to 180ºc (160°c for a fan oven) Grease a 20cm tin with butter and cover with baking paper.
Firstly melt the sugar, butter and golden syrup in a pan until the butter has melted and the sugar has dissolved. Don’t boil it and let it simmer slowly.
(The easiest way to get golden syrup out of the jar is heat a spoon in hot water and use that. It makes the syrup not stick to the spoon so it is easier to measure. After you have used the spoon place it back in hot water to dissolve the golden syrup for easy cleaning.)
Chop the pecans roughly and put in to a bowl. Add in the oats and the coco powder then mix this together.
Pour over the sugar, butter, golden syrup mixture and mix in to the rest of the ingredients. Make sure everything is coated the place in the tin. Use a spoon, or your hands if the mixture is cool enough, to really pack it in to the tin.
Then bake for 16-18 minutes or until bubbly but firm on the top. Now for the hard part, leave to cool for at least two hours, yes you have to leave it alone for two hours unless you want a crumbly mess. Then once cool cut in to 18 squares.
And also try not to eat them all in one go!
Adapted heavily from this recipe: http://www.nigella.com/recipes/view/penny-parkers-chocolate-flapjacks-3452