Oaty maple and pecan flapjacks

Portion size: Makes 16 squares
Hands-on time 15 min, oven time 25 min
Difficulty: easy

This classic maple and pecan flapjack recipe champions one of nature’s sweetest treats: maple syrup. Filled with crunchy pecans and topped with a white chocolate and maple drizzle, these chewy squares make the ultimate teatime treat.

Or, how about these satisfyingly chewy flapjacks? They’re perfect for sharing with visitors over a cuppa, or as an after-school pick me up.

Join Extradelicious to unlock Cook Mode

Ingredients

300g butter, plus extra to grease
150g demerara sugar
50g maple syrup
125g golden syrup
¼ tsp ground cinnamon
75g shelled pecans, toasted in a dry pan and chopped
300g rolled oats
200g jumbo oats

For the drizzle topping

25g white chocolate, chopped
2 tbsp maple syrup
1 tbsp shelled pecans, toasted in a dry pan and chopped

You’ll also need…

20cm square cake tin lined with non-stick baking paper

Join Extradelicious to unlock Cook Mode

Method

Heat the oven to 150°C/130°C fan/gas 2. Put all the ingredients, except the nuts and oats, in a large pan with a pinch of salt and stir until melted. Add the nuts and oats and stir well with a wooden spoon to coat. Spoon the mixture into the lined cake tin, level the top, pressing down slightly, then bake for 25 minutes.
Remove the tin from the oven and transfer to a wire rack. Score with 16 squares, then leave to cool completely in the tin.
For the topping, put the chocolate and maple syrup in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water); heat until just melted, then stir and drizzle over the flapjacks. Sprinkle with chopped pecans, then cut into squares to serve.
Recipe continues after advertising adslot-recipe-4