White Chocolate and Cranberry Flapjacks

In the mood for something buttery and delicious? You’ve come to the right place. These white chocolate and cranberry flapjacks are full of flavour, devilishly addictive and will melt in your mouth. This recipe is super easy to make as the ingredients can be thrown together before a short bake in the oven and minimal time spent decorating. Ideal for when you need a sugary treat right away!

Cranberries come into season during autumn and they’re a great accompaniment to this recipe as they add a bit of tanginess to the mix, cutting through the sugary sweet flavours of the caramel and white chocolate.

By removing the white chocolate and cranberries from the recipe, you’ll have the base foundation for failproof flapjacks every time. From there you can use it to create any flapjack combination you want. If you’re a lover of flapjacks, like me, why not try this chocolate and orange flapjacks recipe which is just as easy to make and never fails to be a crowd-pleaser.

Makes 16 squares

Prep time: 15 minutes

Cook time: 20 – 25 minutes

Total time: 45 minutes – 1 hour (to allow for cooling time)

Ingredients

8.5 oz / 240g unsalted butter

6.3 oz / 180g soft brown sugar

6.3 oz / 180g smooth caramel

12.3 oz / 350g rolled oats

3.5 oz / 100g dried cranberry pieces

3.5 oz / 100g white chocolate 

Method

First, preheat the oven to 180 degrees, and line a rectangular baking tray with parchment paper. Use a touch of butter and smooth it around the base and sides of the tray (this will help the parchment stick). Be sure to crease and push the parchment into the corners of the tray to result in sharp edges when baking your flapjack. 

In a large saucepan, place the butter, sugar and caramel together over medium heat. Stir occasionally as it melts, ensuring it doesn’t burn until it’s fully combined. Once melted, remove from the heat.

Next, pour the rolled oats and 80g of dried cranberries into the saucepan and mix until every oat is covered in sticky caramel sauce. Leave the remaining 20g aside for decorating later.

Pour the mixture into the prepared tin and smooth out using the back of a spoon, so you have an even level of oats. Place the flapjacks into the centre of the oven and cook for 20 – 25 minutes, or until it’s lightly golden on top and bubbling. Place onto a wire rack and allow to cool completely in the tin. 

The key to moist and sticky flapjacks is making sure not to overbake the mixture. This can be tricky because when removing it from the oven after the allotted time, the batter often looks wobbly and as though it won’t hold together. However, you need to trust the process. As the mixture cools, the flapjacks harden and all that buttery caramel goodness binds the oats together. Over bake and your flapjacks will be teeth breaking and brittle. (Don’t worry, we’ve all been there!)

Once the flapjacks have cooled completely, remove them from the tin and set them aside. Next, break the white chocolate into small pieces into a bowl and melt. This can be done either over a saucepan of hot water or in the microwave – just be sure to not let it burn! 

Drizzle the melted chocolate over the cooled flapjacks however your desire and use the remaining cranberry pieces to decorate. You can chop them into smaller pieces or leave them whole. Leave the flapjacks for a moment or even place them into the fridge for a short time to allow the chocolate to cool and harden. 

Finally, slice the flapjacks and enjoy a thick buttery, oat treat! 

To view how I made these white chocolate and cranberry flapjacks, follow me on Instagram @theardentbakery. 

For more recipes head to my baking section.

Els x