Double Chocolate Marshmallow Flapjacks Recipes

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DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES

Provided by Bobby Flay

Categories     dessert

Time 10m

Yield 4

Number Of Ingredients 0



Double Chocolate-Marshmallow Milkshakes image

Steps:

  • Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

CHEWY FLAPJACKS

A basic flapjack recipe. Add to it anything you like: grated apple and cinnamon, mixed seeds, sultanas, raisins, cranberries, etc. You could drizzle melted chocolate over the top, once it's cooled.

Provided by sugreen

Time 30m

Yield Makes 12 squares

Number Of Ingredients 4



Chewy Flapjacks image

Steps:

  • Set oven to gas mark 3, 160 C.
  • Grease a 20x30cm baking tray and line the bottom with baking parchment.
  • In a large saucepan melt butter, sugar and syrup until all mixed and runny.
  • Take the saucepan off the heat and stir in the oats until all combined.
  • Pour the mixture into the prepared baking tray and smooth even with a spatula.
  • Place in the centre of the pre-heated oven and bake for 20 - 25 minutes, until golden. (If you prefer a more chewy flapjack, it should still have a slight wobble when you take it out of the oven).
  • Allow to cool in the tin for 15 minutes, then mark lightly where you want to cut into squares. Cover with a clean tea towel until completely cooled.
  • Cut into squares and turn out.

375g unsalted butter or baking margarine
225g golden syrup
200g soft brown sugar
500g porridge oats

CHOCOLATE-STUFFED FLAPJACK BARS

Indulge in these oaty flapjack bars with a smooth chocolate centre by GF member Zayana Price. Drizzle with extra chocolate for the professional look

Provided by Zayana Price

Categories     Dessert

Time 1h15m

Yield Makes 16

Number Of Ingredients 13



Chocolate-stuffed flapjack bars image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
  • Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
  • For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
  • Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
  • Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
  • Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
  • Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 392 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

250g salted butter, softened
60g caster sugar
90g light muscovado sugar
1 tsp baking powder
150g white spelt flour, plus extra for dusting
225g porridge oats
100g butter
150g caster sugar
100g 70% dark chocolate
30g milk chocolate
30g cocoa powder
50g white spelt flour
1⁄2 tsp baking powder

CHOCOLATE FLAPJACKS

Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h15m

Yield Cuts into 8 bars

Number Of Ingredients 4



Chocolate flapjacks image

Steps:

  • First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
  • Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
  • Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.

Nutrition Facts : Calories 315 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium

50g butter
50g clear honey
½ quantity honey crunch granola (see 'Goes well with')
100g plain chocolate , half chopped into small chunks, half melted

DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE

A delicious cookie loaded with chocolate and miniature marshmallows!

Provided by Camille Beckstrand

Categories     Dessert

Time 19m

Number Of Ingredients 11



Double Chocolate Marshmallow Cookies Recipe image

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
  • Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.

Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

1¼ cups butter (softened (2 1/2 sticks of butter! You know they are going to be good!))
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips ((I used semi-sweet))
1 cup marshmallow bits

DOUBLE CHOCOLATE & MARSHMALLOW FLAPJACKS

Why have a normal flapjack when you can have one packed with chocolate & gooey marshmallows?! Find the recipe here: www.mybakinghaven.com/2014/01/04/double-chocolate-marshmallow-flapjacks/

Provided by dpowell92

Time 30m

Yield Makes 16 squares

Number Of Ingredients 0



Double Chocolate & Marshmallow Flapjacks image

Steps:

  • Preheat the oven to 160°c/ 140° fan/ gas mark 3 and line a square baking tin (approximately 25cm square) with greaseproof paper.
  • In a glass bowl weigh out your butter, sugar and milk chocolate. Melt this over a pan of hot water making sure the water doesn't touch the bowl.
  • Stir in the golden syrup to this mixture.
  • In a separate bowl weigh out your oats and pour the melted mixture in, stirring until it is fully combined.
  • Break your white chocolate up into chunks and cut up your marshmallows into pieces and add them to the mixture. Make sure they are evenly distributed so that every piece of flapjack will have plenty in.
  • Put this mixture into the tin and spread out evenly, popping it into the oven for around 20 mins. It'll be ready once the mixture has firmed up a little and the marshmallows have bubbled up but not browned too much, doesn't matter if they are a little bit golden on top.
  • Allow the flapjack to completely cool in the tin and then turn out onto a work surface. (If they are still a little too soft and gooey put them in the fridge for 10-15 mins.)
  • Cut the block into 16 pieces (4x4.)
  • Eat and enjoy!

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