Flapjack

• 325 grams rolled oats
• 400 grams light condensed milk
• 175 grams light brown muscavado sugar
• 180 grams butter
• 150 ml water
• 200 grams dessicated coconut
• 100 grams dark chocolate
• 25 grams white chocolate
• 4 tsp vanilla extract

1. Pre-heat an oven to 220c / 200c fan.
2. Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.
3. Once the ingredients have created a nice toffee sauce, add in the coconut and stir in for 2-3mins.
4. Take off the heat and stir in the oats.
5. Pour onto a lined baking tray and spread evenly.
6. Place in the oven for 15-20mins or until browning on top.
7. Whilst your flap jack is cooking, melt the chocolate ready for spreading over the top.
8. Remove the flapjack and turn out onto a cooling rack.
9. Be careful as it will be delicate.
10. Pour over the dark chocolate and spread evenly.
11. Using a spoon flick the white chocolate over the top to create a marbelling effect.
12. Using a very sharp knife.
13. Trim the edges and then cut into evenly sized pieces.
14. You may need to occasionally wipe the knife as you go.
15. Leave to cool then place in the fridge.

rolled oats, light condensed milk, light brown muscavado sugar, butter, water, coconut, chocolate, white chocolate, vanilla

Taken from cookpad.com/us/recipes/349641-flapjack (may not work)