Coconut Flapjacks with Pecan Nuts, Raisins and Salted Chocolate

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With a crispy top and chewy under layer, these oaty, buttery flapjacks are fully loaded with coconut, pecan nuts and raisins. They are then topped with a thick layer of milk chocolate, some sea salt and roasted pecan nuts. Utterly addictive, they are ideal as an energy boost and special treat to keep you going during a tough day at work, a long hike or bike ride in the mountains or simply a delicious treat with a cup of tea or coffee, to get you through the day.

Flapjacks are surprisingly quick and easy to make and use only a handful of ingredients. The key to ensuring a good texture is to be specific when weighing out the ingredients, cooking them in the correct size tin and not over-cooking them.

How to make Coconut Flapjacks with Pecan Nuts, Raisins and Salted Chocolate

Where is this recipe from?

This recipe is based on my classic Flapjack recipe. The differences I made include:

• adding desiccated coconut, chopped nuts and raisins.
• topping them with melted milk chocolate plus some sea salt and more pecan nuts.
• slightly reducing the quantity of oats to compensate for the inclusion of the additional ingredients.

Collect all your ingredients together and line the baking tin:

In order to guarantee the consistency of your flapjacks, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your flapjacks will be less and they will cook more quickly. Equally, if the tin is smaller, your flapjacks will be deeper and cook more slowly.

1. Sit the tin on baking parchment, making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients:

Base –

• pecan nuts
• unsalted butter
• demerara sugar
• golden syrup
• fine salt
• wholegrain rolled porridge oats
• jumbo wholegrain rolled oats
• desiccated coconut
• raisins

Topping –

• milk chocolate
• sea salt
• whole toasted pecan nuts

How to make these utterly gorgeous flapjacks:

1. Scatter the 16 whole pecan nuts on a baking tray and roughly chop the remainder.
2. Gently melt the butter, sugar, syrup and fine salt in a saucepan until the sugar has dissolved.
3. Stir in the oats, coconut, chopped nuts and raisins and mix thoroughly. Ensure that all the dry ingredients are all covered in the syrup mixture.
4. Tip into the lined baking tray and level with the back of a spoon or spatula, making sure you have pushed the mixture into all the corners. Push any raisins, poking out of the top, into the mixture to prevent them burning whilst cooking.
5. Put the whole pecan nuts in the oven on the lower shelf, and the flapjacks on the upper shelf. Cook for nuts for 8 minutes and the flapjacks for 20 minutes, until lightly golden. Remember they will continue to cook after they come out of the oven.
6. Leave to cool in the tin for 15 minutes. Use the baking parchment overhang to lift the flapjacks out of the tin; leave to cool on a wire rack.
7. When the flapjacks have cooled, melt the chocolate. Chop it, if necessary, and then melt carefully in the microwave. (See Recipe Notes for details.) Pop the flapjacks back in the tin and top with the melted chocolate.
8. Place the toasted pecan nuts in the centre of each flapjack and sprinkle over some sea salt flakes, to taste.
9. When the chocolate has set, use a sharp knife to cut into 9, 12 or 16 squares, depending on how large you would like them to be.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.