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30.7.12

Toffee Flapjacks with a Milk Chocolate Truffle Topping

When I saw Jenny, from Mummy Mishaps, theme for this months I Love Cake was toffee I thought of the perfect recipe. Toffee Flapjacks.
Whilst thinking up my recipe I felt I wanted to make it extra special and to do that I needed to incorporate a chocolate topping of some kind.
This is when I remembered the super easy and super yummy truffle recipe posted by Holly at Recipes From a Normal Mum last Halloween. I made truffles similar to these, well following the recipe then rolling them in nuts and sprinkles for Harry's Christening.

With the ingredients delivered from Good Ol' Mr Sainsburys I set to work straight away.

Ingredients.

For the flapjacks:
125g butter or margarine (I used Stork)
100g soft brown sugar
4 tablespoons golden syrup
250g rolled oats
Toffee (I used a pack of Sainsburys Basic 200g)

For the topping:
200g milk chocolate
200ml double cream
I also added some seasame seeds to mine 

Melt down the butter, sugar and syrup until all combined. 
Add the rolled oats to the liquid and stir until the dry ingredients are completely coated.
I decided to use cake cases to bake my flapjacks in rather than to make a huge slab.
I tried two different ways of adding the toffee to the flapjack mixture.You can either:

Soften the toffee by rolling it in your hands (whilst still in the wrapper) then (removing the wrapper obviously) add these to the flapjack mixture and stir until combined with the other ingredients.
Or, the way I preferred.
Spoon the mixture into cake cases. Then, take a rolling pin, flatten out the toffee and lay it on top of the flapjack mixture.

Bake in a preheated oven, 180 degrees, for 15-20 minutes. Remove and leave to cool.

Whilst the flapjack is cooking you can make the topping.
Take a saucepan and add the double cream and chocolate. Mix until the chocolate is melted. This will need constant stirring as it can burn easily.
Turn off the heat and at this point I added sesame seeds and mixed.
Then, add to a jug and place in the fridge to cool. I left mine for approximately 3 hours.
Once cooled you can then pour it onto the top of your flapjacks. 
Then leave over night to set.

Serve and enjoy!

(please excuse the rubbish photos, they are just taken on my phone so don't show how lovely the flapjacks actually look)


My husband ate the flapjacks so quickly that I didn't have time to take a photo of the finished product but you get the idea ;-)

Check out the other delicious toffee/caramel inspired recipes via Mummy Mishaps: I Love Cake. You'll be spoilt for choice!


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