So here’s the recipe I used for the coconut I told you about yesterday.
I had a hard time naming this recipe – these bars are coconutty, chocolatey, chewy, cakey, gooey, oaty, soft, crispy… basically they’re everything you could possibly want in a dessert, all smooshed into one bar. I don’t have a sweet tooth at all really (I’d always choose a bag of crisps over a piece of cake), and to be honest I don’t even really like coconut, so I wasn’t expecting much from these, but they were seriously incredible. I would go so far as to say they were my favourite recipe that I’ve posted on this blog so far. Seriously. I know I say this for nearly everything I post, but you must make these. Now!
I don’t think the picture really does these bars justice. Whereas most of the flapjack recipes I’ve tried before have been a bit dry and too oaty (I know that sounds ridiculous, but bear with me), this recipe essentially starts off with a cake batter, and the oats, coconut and chocolate chips are then stirred through. It doesn’t seem like cake when you eat them, but I guess it just gives it a really soft moistness instead of just dry oats.
I live with three men, and these did not last very long in my house – though even if I lived alone I think they may have only lasted a day or two.
I’m only going to say this one more time – make these now! Please!
In a large mixing bowl, cream together the sugar and butter. Add the eggs and vanilla essence and beat together well.
Stir in the rest of the ingredients, making sure they are well distributed through the cake batter. The mixture will be quite thick.
Transfer the mixture to a large, greased baking tray and spread out until it forms one even layer.
Bake for 30-35 minutes, or until the flapjack is just beginning to become firm and turn golden at the edges. It will continue to firm up once you have removed it from the oven, so remove it as soon as it is firm.
Transfer to a cooling rack and, once cooled, slice into fingers.