Dark Chocolate and Spice Mountain Munchies: Flapjack recipe
Dark chocolate has proven health benefits and can be considered to be a Super Food.
The flavours that I find to be the most popular to compliment the chocolate are paprika, chilli powder or Garam Masala.
Other powders that work well are cinnamon and nutmeg.
Oats – 500g
Non-salted butter – 250g
Brown sugar – 150g
Pure honey – 90g
Dark chocolate – 150g
Flavouring – to taste! Paprika, Garam Masala or Chili Powder
I Recommend 1-2 teaspoons
Weigh dry mix into a large mixing bowl
Add the spice to your taste and mix thoroughly
Melt and combine the butter, sugar and honey over a medium heat in a small saucepan
Stir occasionally until the mix bubbles and rises, and then remove from heat
Pour the wet mix into large mixing bowl
Stir and allow to cool
Chop the dark chocolate into small chunks
Once the mix has cooled, add the chocolate and mix
Turn into a baking tray, pre-lined with greaseproof paper
Spread the mix for an equal cover
Firm down the mixture with a small-holed potato masher
Bake in a preheated oven, for 15-20 minutes, or until golden brown
Remove from the oven and leave to cool/ harden completely before removing from tray and cutting
Note - allowing the wet mix to cool prior to adding the chocolate will create chocolate chunks in the flapjack. If you prefer an all over chocolaty taste, without the chunks, add the chocolate to the mix whilst still warm and stir until the chocolate melts
Prep time: 5 min
Bake time: 15-20 min
Oven temperature: 180°C / 356°F / Gas mark 4
This and other recipes can be found within our book Mountain Munchies: Flapjack which is available to purchase now by following the links on this page.