Pear & Chocolate Flapjacks Recipe

Introduction

Pear and chocolate flapjacks are a delightful twist on a classic oat treat, combining juicy pear pieces with rich dark chocolate. This easy-to-make recipe yields golden, chewy bars that are perfect for a snack or a sweet breakfast.

Ingredients

• 150g butter, plus a little extra for the tin
• 150g light brown soft sugar
• 4 tbsp honey
• 300g porridge oats
• 4 pear halves in juice, from a can
• 100g dark chocolate, melted

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Brush a 20cm x 20cm square baking tin with butter, then line it with two strips of baking parchment.
2. Step 2: Weigh the butter and sugar into a large saucepan. Add the honey and a pinch of salt. Place the pan on medium heat and stir carefully until the butter and sugar melt and the mixture starts to bubble. Turn off the heat and let it cool for 5 minutes.
3. Step 3: Weigh the oats into a large mixing bowl. Open the can of pears, draining the liquid through a sieve and saving it for later use. Dry the pear halves with kitchen paper, chop into small pieces, and add them to the oats.
4. Step 4: Pour the melted butter, sugar, and honey mixture into the oats and pears. Stir until well combined.
5. Step 5: Tip the mixture into the lined baking tin, pressing it down with the back of a spoon to create an even surface. Bake on the middle shelf for 25-30 minutes until golden brown.
6. Step 6: Remove the flapjacks from the oven using oven gloves and place the tin on a cooling rack.
7. Step 7: Break the chocolate into small pieces and place them in a small bowl. Microwave for 30 seconds, stir, then microwave for an additional 15 seconds or until fully melted. Drizzle the melted chocolate over the warm flapjacks.
8. Step 8: Allow the flapjacks to cool completely before removing them from the tin and cutting into nine or twelve pieces.

Tips & Variations

• Save the juice from the canned pears to use in smoothies or overnight oats for extra pear flavor.
• For a nutty twist, add a handful of chopped nuts or seeds to the oat mixture before baking.
• If you prefer a softer flapjack, bake for the shorter time; for a crunchier texture, extend baking by a few minutes.
• Use milk chocolate instead of dark chocolate for a sweeter, creamier topping.

Storage

Store the flapjacks in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; defrost at room temperature before serving. If you prefer them warm, heat gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of canned?

Yes, fresh pears can be used but make sure to finely chop them and consider reducing any added liquid to prevent sogginess.

How do I prevent my flapjacks from sticking to the tin?

Using butter and lining the tin with baking parchment creates a non-stick surface, making it easier to remove the flapjacks once cooled.

Pear & Chocolate Flapjacks Recipe

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★★★★★

4.6 from 582 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 9 to 12 flapjacks 1x
• Diet: Vegetarian

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Description

Deliciously chewy pear and chocolate flapjacks made with butter, honey, oats, and tender canned pears, topped with a drizzle of melted dark chocolate. These flapjacks combine wholesome oats and juicy fruit with rich chocolate, baked to golden perfection for a perfect snack or dessert treat.

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Ingredients

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Flapjack Base

• 150g butter, plus a little extra for the tin
• 150g light brown soft sugar
• 4 tbsp honey
• 300g porridge oats
• 4 pear halves in juice, from a can

Topping

• 100g dark chocolate, melted

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Instructions

1. Preheat and Prepare Tin: Heat the oven to 200°C (180°C fan)/gas mark 6. Brush a 20 x 20cm square baking tin with butter, then line it with two strips of baking parchment using the method for lining a cake tin.
2. Melt Butter Mixture: Weigh the butter and sugar into a large saucepan. Add honey and a pinch of salt. Place over medium heat on the hob and stir carefully until the butter and sugar have melted and the mixture begins to bubble. Turn off the heat and let it cool for 5 minutes.
3. Prepare Oats and Pears: Place a large mixing bowl on the scales and weigh the oats. Open the can of pears, drain the liquid through a sieve (reserve the liquid for another use), dry the pears with kitchen paper, then chop into small pieces. Add the chopped pears to the oats in the bowl.
4. Combine Ingredients: Pour the cooled butter, sugar, and honey mixture into the bowl with the oats and pears. Stir everything together until thoroughly combined.
5. Press and Bake: Tip the mixture into the lined baking tin and press down firmly with the back of a spoon to create an even, flat surface. Place the tin on the middle shelf of the oven using oven gloves. Bake for 25-30 minutes until golden brown.
6. Cool the Flapjacks: Using oven gloves, remove the tin from the oven and set it on a cooling rack to cool completely.
7. Melt Chocolate: Break the dark chocolate into small pieces and put into a small microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for 15 seconds or until the chocolate is completely melted.
8. Decorate and Serve: Drizzle the melted chocolate over the cooled flapjacks. Once the chocolate has set, carefully lift the flapjacks out of the tin using the parchment paper and cut into 9 or 12 pieces as preferred.

Notes

• Save the juice from the canned pears to use in smoothies or overnight oats to avoid waste.
• Use baking parchment to easily lift flapjacks from the tin without breaking.
• Ensure not to overbake the flapjacks to keep them chewy rather than dry.
• For a quicker method, chocolate can be melted using a double boiler if preferred over the microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Baking
• Cuisine: British

Keywords: pear flapjacks, chocolate flapjacks, oat flapjacks, baked oat bars, snack recipe, dessert bars