- 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.
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