Firework Flapjack

Ingredients

Flapjack
  • 7oz-200g unsalted butter
  • 5.2oz-150g golden syrup
  • 2.1oz-60g black treacle
  • 2.1oz-60g light muscovado sugar
  • 12.3oz-350g oats
  • 2.8oz- 80g chocolate honeycomb (crushed)
  • 12 toffees
Decoration
  • 9.5oz-270g milk chocolate with popping candy (melted)
  • 3.5oz-100g white chocolate (melted)
  • Red food colouring
  • Blue food colouring
  • Yellow food colouring
  • Green food colouring
  • Edible gold glitter spray
  • 2 toothpicks/skewers

Method

  1. Very lightly grease a 28cm x 23cm x 5cm (approx.) roasting pan and set to one side. Preheat the oven to 356f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  2. Start making the flapjack by adding the black treacle, golden syrup, butter, toffees and sugar to a small saucepan over medium low heat. Continuously stir until all the ingredients have melted and fully combined together. Remove from the heat and set to one side
  3. In a large mixing bowl, add the oats and crushed honeycomb. Add the treacle mix and using a wooden spoon, stir quickly until all the oats are covered in the wet mix. Transfer the oats to the prepared tin immediately and flatten it out evenly as much as you can. Pop into the centre of the oven for 25 minutes
  4. Remove from the oven and allow to cool completely in the tin before moving onto the next step
  5. When ready to proceed, spread your melted milk chocolate with popping candy all over the top of the flapjack so it is evenly covered and smooth
  6. Next, using the melted white chocolate, make random splats with it over the top of the milk chocolate. Using the handle of a teaspoon, lightly drag the white chocolate throughout the milk chocolate to create a messy/marble effect. Immediately dip a skewer/toothpick into one of the food colours and draw across the white chocolate to create a colourful firework effect. Repeat this with the remaining 3 colours
  7. Finally, spray with the gold glitter and pop into the fridge for 30 minutes. Remove from the fridge and carefully cut into desired number of squares whilst still a little squidgy. Pop back into the fridge for a final 1 hour
  8. Remove from the tin and serve or store in an airtight container

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