Bounty Flapjacks
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- 200g unsalted butter
- 200g light brown sugar
- 350g oats
- 2 tablespoons golden syrup
- 50g coconut oil
- 100g desiccated coconut (plus extra for sprinkling)
- 200g dark chocolate
There’s nothing like coconut and chocolate flavours to transport you to an island paradise!
This sweet Bounty inspired flapjack recipe uses both desiccated coconut and gorgeous Lucy Bee Coconut Oil to create a wonderful coconut flavour.
I’ve also used Whitworth’s Light Brown Sugar which gives it a great caramel taste.
With only 15 minutes prep time and 15 minutes baking time, these beauties go from mixing bowl to dining table in no time at all!
In a saucepan over a medium heat, melt the butter, coconut oil, golden syrup and light brown sugar.
Keep mixing until it has all melted.
Then, add in the oats.
Also add the desiccated coconut.
Mix thoroughly.
Pour into a lined 8″ x 10″ tin and push down firmly with a palette knife.
Bake at 180C for 12-15 minutes. When baked, transfer to a cooling rack.
Melt dark chocolate in the microwave or in a glass bowl over a pan of hot water.
Pour the dark chocolate over your flapjack slap and sprinkle with desiccated coconut.
Cut into squares and enjoy!
Give it a go and as always, let me know how you get on, either on Facebook, Twitter or Instagram.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!
Happy baking,
Britt xo