Malted Chocolate Flapjack
- Sarah L Samuels
- 2 days ago
- 3 min read
One of my lovely followers asked me if I could do a recipe for flapjack with Maltesers. Well I couldn’t say no as my family will confirm I love a bag or box of Maltesers!!!! My Maltesers cake which I developed when I had my cafe was always extremely popular and still is with friends and family.
I decided not to put the Maltesers in the flapjack base but I added malted milk powder and some cocoa powder and it worked perfectly and gave me the exact malted chocolate taste I wanted. Then I topped the flapjack with a generous layer of milk chocolate and some Maltesers to finish.
I have to say I was pretty pleased with the outcome and it was polished off by my son and his friends!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack. I have lots of different flapjack flavours on my website so why not take a look. My original Sarah’s Flapjack is one of the most viewed recipe on my website!
Pre-heat the oven to 170°C (150°C fan), then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.
Weigh the porridge oats, malted milk powder and cocoa powder into a large bowl.
Then add the cooled melted butter mixture into the oats.
Mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly browned.
Leave to cool and set in the tin.
Melt the milk cooking chocolate over a Bain Marie or in the microwave and pour over the top of the flapjack and level.
Sprinkle over the Maltesers, drizzle a bit of chocolate for decoration and leave to set.
It is best to leave overnight to make sure it is completely cold before cutting into slices.
Malted Chocolate Flapjack
Sarah’s Servings: 16
Sarah's skill: Easy
Baking time: 20 minutes
INGREDIENTS
225g unsalted butter
180g soft light brown sugar
150g condensed milk
65g golden syrup
375g porridge oats
75g malted milk powder
2 tbsp cocoa powder
150g milk cooking chocolate
93g Maltesers
METHOD
Pre-heat the oven to 170°C (150°C fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.
Weigh the porridge oats, malted milk powder and cocoa powder into a large bowl.
Then add the cooled melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly browned.
Leave to cool and set in the tin.
Melt the milk cooking chocolate over a Bain Marie or in the microwave and pour over the top of the flapjack and level.
Sprinkle over the Maltesers, drizzle a bit of chocolate and leave to set. It is best to leave overnight to make sure it is completely cold before cutting into slices.
EQUIPMENT USED
SARAH’S EXTRA SLICE
Do not bake for more than 20 minutes.
It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.