Description
These Pear & Chocolate Flapjacks are a deliciously chewy and moist treat combining the natural sweetness of canned pears with rich melted dark chocolate. Oats are bound together with butter, honey, and brown sugar, baked to golden perfection, and topped with a luscious chocolate drizzle. Perfect for an indulgent snack or dessert, this recipe is simple to prepare and bakes in just 30 minutes.
Ingredients
Scale
Base Ingredients
- 150g butter, plus a little extra for greasing the tin
- 150g light brown soft sugar
- 4 tbsp honey
- 300g porridge oats
Fruit & Topping
- 4 pear halves in juice, from a can
- 100g dark chocolate, melted
Instructions
- Prepare the baking tin: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush a 20 x 20cm square baking tin with butter, then line it with two strips of baking parchment, ensuring the paper covers the base and sides to enable easy removal of the flapjacks later.
- Melt butter, sugar, and honey: In a large saucepan, combine 150g butter, 150g light brown soft sugar, 4 tablespoons of honey, and a pinch of salt. Place the pan over medium heat on the hob and stir carefully as the butter and sugar melt. Once the mixture starts bubbling, turn off the heat and let it cool for 5 minutes.
- Prepare oats and pears: While the sugar mixture cools, place a large mixing bowl on scales and weigh 300g porridge oats into it. Open the canned pears, drain the liquid through a sieve (reserve the juice for another use), dry the pears on kitchen paper, and chop them into small pieces. Add the chopped pears to the oats.
- Combine oat mixture: Pour the melted butter, sugar, and honey mixture into the bowl with the oats and pears. Stir thoroughly to combine everything evenly.
- Bake the flapjacks: Tip the combined mixture into the lined baking tin. Press down firmly with the back of a spoon to create a flat and even surface. Using oven gloves, place the tin on the middle shelf of the oven and bake for 25-30 minutes, or until the flapjacks turn golden brown.
- Cool and chocolate topping: After baking, carefully remove the tin from the oven using oven gloves and place it on a cooling rack. Break 100g of dark chocolate into small pieces and put into a small microwave-safe bowl. Microwave the chocolate for 30 seconds, stir, then heat for another 15 seconds or until fully melted.
- Finish and serve: Drizzle the melted chocolate evenly over the cooled flapjacks. Allow the chocolate to set completely as the flapjacks cool. Once set, lift the flapjacks out of the tin using the baking parchment and cut into 9 or 12 pieces to serve.
Notes
- Save the juice from the canned pears and any leftover pear pieces for use in smoothies or overnight oats.
- Use a microwave-safe bowl when melting the chocolate to avoid any hazards.
- Pressing the oat mixture firmly into the tin ensures the flapjacks hold together when cut.
- For a vegetarian version, confirm the dark chocolate does not contain any animal-derived ingredients.
- Store flapjacks in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Keywords: flapjacks, pear recipes, chocolate treats, baked snacks, oat bars, British desserts
