Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Raspberry and White Chocolate Flapjacks

Raspberry Flapjacks

Flapjacks | 11th June 2015 | By

As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks.

Using a recipe for blueberry and white chocolate flapjacks that I haven’t yet posted, I extricated some condensed milk which had been lurking in the back of the fridge since I made Baileys ice-cream and set to. The result were these fast and fruity flapjacks. They were both sweet and tart, crisp on the outside and nice and chewy on the inside – very tasty. If only all baking were this simple.

Raspberry Flapjacks

 

Raspberry and White Chocolate Flapjacks
Yields 12
Fruity flapjacks that are both sweet and tart. Super fast to make, these can be ready in half an hour. Great for picnics and lunch boxes, they also make a delicious pudding served warm with custard or cream.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 125g unsalted butter
  2. 200 ml condensed milk
  3. 80g white chocolate
  4. 1 tsp vanilla bean paste (or vanilla extract)
  5. 240g rolled oats
  6. 50g jumbo oats
  7. 150g raspberries
Instructions
  1. Melt the butter, condensed milk and white chocolate in a large pan over low heat.
  2. Mix in the vanilla bean paste.
  3. Stir in the oats and raspberries as carefully as you can until just combined.
  4. Press into an 8" or 9" sq silicone mould (or lined tin).
  5. Bake for 20 minutes at 180Ā°C. Leave to cool then cut into 12 rectangles.
Tin and Thyme http://tinandthyme.uk/
Credit Crunch MunchSpotting the bargain price raspberries for 49p makes these simple but very tasty flapjacks prime targets for Credit Crunch Munch which is being hosted over at Jen’s Food this month. Challenge created by Helen of Fuss Free Flavours and Camilla of Fab Food 4 All.

No Waste Challenge LogoUsing up said raspberries and the condensed milk also means these flapjacks can be sent to the No Waste Food Challenge over at Elizabeth’s Kitchen Diary.

 

 

Treat PetiteLet’s Get Fruity is the theme for this month’s Treat Petite with Baking Explorer and CakeyBoi.

Other flapjack recipes you might like:

Comments

    • Leave a Reply

      Choclette
      11th June 2015

      Thanks Nayna, coming from you that means a lot – thank you šŸ™‚

  1. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    11th June 2015

    beautiful photo and love the sound of flapjacks with condensed milk and raspberries – wish I could find reduced price raspberries here – they are crazy prices now it is winter

    • Leave a Reply

      Choclette
      11th June 2015

      Thanks Johanna. The condensed milk gives a really nice flavour and makes them slightly fudgy in texture. I guess the joy of seasonal food is to wait until it’s in season šŸ™‚

  2. Leave a Reply

    Henk Kooiman
    11th June 2015

    Never baked flapjacks before. They are not very well known in The Netherlands. I saw the list of other recipes and straight away put the oven on. For further reading: see my comment below the recipe for ‘jammy flapjacks’.

    • Leave a Reply

      Choclette
      11th June 2015

      Ah yes Henk, flapjacks are a much loved British store cupboard classic. The standard recipe is butter, sugar, syrup and oats and what ever dried fruit and nut additions you care to add. It’s a great recipe to adapt too, using honey instead of syrup for example, or condensed milk as I have here.

  3. Leave a Reply

    Chris
    11th June 2015

    Yummy! They look very delicious. Sometimes there has to be some simple baking, too, and sometimes also the other baking.

    • Leave a Reply

      Choclette
      12th June 2015

      True Chris, I’m all for simple baking, but sometimes it’s good to push the boat out.

  4. Leave a Reply

    Phil in the Kitchen
    11th June 2015

    The reduced price fruit can look so tempting in the shops but I’m usually too pushed for time to use it in any elaborate recipe. This sounds like a very fine idea. I must remember this.

    • Leave a Reply

      Choclette
      12th June 2015

      Thanks Phil, being pushed for time is definitely overrated. Bring back those teenage years where we used to go on about being bored I say.

  5. Leave a Reply

    Jo
    12th June 2015

    I love the look of these, I bet they tasted amazing. Sometimes simple recipes are the best.

    • Leave a Reply

      Choclette
      12th June 2015

      Thanks Jo. Yes simple is good and often more achievable for time pressed home cooks.

  6. Leave a Reply

    Alida
    12th June 2015

    I love your flapjacks Choclette.. raspberries and white chocolate mmm. Great combo!
    Thanks a lot for your lovely comment of foodies 100 website. You are very kind x

    • Leave a Reply

      Choclette
      12th June 2015

      Thanks Alida. You are very kind. I am just recognising excellence when I see it šŸ™‚

  7. Leave a Reply

    Camilla
    12th June 2015

    I love the look of these flapjacks and am intrigued by the addition of condensed milk which I’ve not seen used in a flapjack before. I have to admit to never buying it and I think the last time I did was as a teen in order to make some fudge. So I imagine these flapjacks to be extra gooey and fudgey:-) Thanks for linking to #CreditCrunchMunch and to my Banoffee Flapjacks:-)

    • Leave a Reply

      Choclette
      12th June 2015

      Thanks Camilla. The condensed milk makes a change from sugar and syrup and does give them a bit of an appealing fudgy consistency šŸ™‚

  8. Leave a Reply

    Dom
    12th June 2015

    oooh, they look delicious and so girly!… I do adore a flapjack and I bet the raspberry tartness cut through the buttery sweetness beautifully x

    • Leave a Reply

      Choclette
      12th June 2015

      Haha, girly flapjacks. I’ll remember that next time I have a girly get together Dom šŸ˜‰

    • Leave a Reply

      Choclette
      12th June 2015

      Thank you Lucy. Squashy raspberries certainly have their place šŸ™‚

  9. Leave a Reply

    Hannah
    12th June 2015

    These look great and so easy to make too x

    • Leave a Reply

      Choclette
      12th June 2015

      Thanks Hannah, that’s the beauty of flapjacks – easy, fast and delicious.

  10. Leave a Reply

    Stephanie
    12th June 2015

    Raspberries and white chocolate just go so well together, thanks for sharing x

  11. Leave a Reply

    Kate - gluten free alchemist
    13th June 2015

    Mmmmm…. I love fruity flapjacks, especially chewy ones. These sound delicious and I love the pink colour peaking through!
    Flapjacks are so good for using up fruit. If you haven’t done it before, try roasting the fruit before it goes into the flapjack mix….. Divine!

    • Leave a Reply

      Choclette
      14th June 2015

      Ooh nice idea Kate. Co-incedntally, I roasted a load of strawberries yesterday but never though of putting them in flapjacks.

  12. Leave a Reply

    Janice
    20th June 2015

    Mmm can’t go wrong with raspberries and white chocolate, gorgeous.

    • Leave a Reply

      Choclette
      21st June 2015

      It’s a great combination and why I’d never thought to try it out in flapjack form before now beats me.

    • Leave a Reply

      Choclette
      21st June 2015

      Thanks Kat, the flapjacks are a great way to use up not quite perfect raspberries.

  13. Leave a Reply

    Henk Kooiman
    21st June 2015

    Just a ‘teaser comment’: they are in the oven right now, so I’ll have one (or two) for breakfast tomorrow morning. A few minor alterations: substituted the jumbo oats (never heard of) for 50 g. of ground almonds, 120 g. instead of 150 g. raspberries (very expensive here this year, so I bought just one small box; the recipe better be good … ;))

    • Leave a Reply

      Choclette
      22nd June 2015

      Ooh, I hope you are not disappointed Henk. The jumbo oats are pretty much what they say – just larger oats which I added for extra texture, but ordinary oats would have been fine. I expect the addition of ground almonds will make them even more delicious, but I will be interested to find out if they still hold together properly.

      • Leave a Reply

        Henk Kooiman
        23rd June 2015

        They are indeed rather crumbly because of the almonds, but the taste is good. I have to say that I have never been a fan of the taste of condensed milk, but I found a can in the cupboard and was curious enough to try this recipe. It is definitely to be recommended and the combination with raspberries and white chocolate is a good one.
        So, still 200 ml of condensed milk left to finish. Would it be a good idea to mix it into a brownie of some sort ?

        • Leave a Reply

          Choclette
          24th June 2015

          Not sure about brownies, but given the fudgy quality they have it’s worth a try. I make a dead easy ice-cream with 200 ml condensed milk. It doesn’t have an obvious taste as it’s combined with 600ml whipped double cream and whatever else you add – you’ll find loads of different recipes for it in my ice-cream recipe section. But I think you’d like these halva flapjacks which also use it – http://tinandthyme.uk/2011/07/white-chocolate-halva-flapjacks/

  14. Leave a Reply

    Jen
    5th July 2015

    I love flapjacks but have never tried making them with condensed milk before, will have to try that out. Thanks for sharing with Credit Crunch Munch šŸ™‚

  15. Leave a Reply

    Elizabeth
    18th July 2015

    These do sound rather heavenly! A great way to use up reduced price raspberries and some condensed milk. I could seriously go one of these for breakfast right now – oats are good breakfast food, no? šŸ™‚ Thank you for sharing with the No Waste Food Challenge!

    • Leave a Reply

      Choclette
      18th July 2015

      Haha Elizabeth, we can always try kidding ourselves. A seriously tasty treat though, that isn’t nearly as ‘bad’ as many.

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