Buttery, chewy and really moreish. These will keep in the fridge for up to 2 weeks…that’s if you can resist the temptation that long.
Makes 12
Ingredients
175g butter
150g light muscovado sugar
3 tbsp golden syrup
250g rolled oats
2 tbsp Dr. Oetker Cornflour
1 pack Dr. Oetker Mini Mini Marshmallows
35g Dr. Oetker Milk Chocolate Chips
75g dried cranberries
50g pecan nuts
40g Dr. Oetker Fine Cooks' Dark Chocolate, melted
40g Dr. Oetker Fine Cooks' White Chocolate, melted
Method:
1. Heat the oven to Mark 4/180°C. Lightly oil a 21x31cm Swiss roll tin. In a pan, gently melt the butter, sugar and syrup together until the sugar has dissolved. Cool for 10 mins.
2. Stir in the oats and cornflour until well mixed. Fold in the marshmallows, chocolate chips, cranberries and pecans. Spoon into the tin. Using the back of a wet metal spoon, spread out the mixture evenly, pressing into tin until smooth.
3. Bake for 20-25 mins until golden. Remove from the oven and leave to cool in the tin for 15 mins. Score into the bars using a knife, and leave until cold. Turn out the flapjacks from the tin, and cut into bars. Drizzle with the melted white and dark chocolate and allow to set.
