Raspberry and White Chocolate Flapjacks
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.
- 125g unsalted butter
- 200 ml condensed milk
- 80g white chocolate
- 1 tsp vanilla bean paste (or vanilla extract)
- 240g rolled oats
- 50g jumbo oats
- 150g raspberries
- Melt the butter, condensed milk and white chocolate in a large pan over low heat.
- Mix in the vanilla bean paste.
- Stir in the oats and raspberries as carefully as you can until just combined.
- Press into an 8" or 9" sq silicone mould (or lined tin).
- Bake for 20 minutes at 180°C. Leave to cool then cut into 12 rectangles.
Spotting 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.
Using 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.
Let’s Get Fruity is the theme for this month’s Treat Petite with Baking Explorer and CakeyBoi.
Other flapjack recipes you might like:
- Banana blueberry granola bars – Rough Measure
- Banana, coconut and white chocolate flapjacks – Tin and Thyme
- Chocolate coconut flapjacks – Tin and Thyme
- Chocolate mincemeat flapjacks – Tin and Thyme
- Chocolate peanut butter flapjacks – Penne For Your Thoughts
- Coconut and chocolate vegan flapjacks – Tin and Thyme
- Double strawberry flapjacks – Lancashire Food
- Fig, almond and choc chip honey flapjacks – Tin and Thyme
- Halva flapjacks – Tin and Thyme
- Honey ginger flapjacks – Simply Food
- Jammy flapjacks – Tin and Thyme
- Marmalade Flapjacks – Foodie Quine
- Prune and coconut flapjacks – Fuss Free Flavours
- Salt caramel flapjacks from United Cakedom
- Salted almond flapjacks – Celery and Cupcakes
- Spelt banoffee flapjacks with dark chocolate – Fab Food 4 All
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Our Monthly Chocolate Challenge
Nayna Kanabar
11th June 2015
These look delicious and I love all your photos, thanks for adding my flapjack post.
Choclette
11th June 2015
Thanks Nayna, coming from you that means a lot – thank you 🙂
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
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 🙂
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’.
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.
Chris
11th June 2015
Yummy! They look very delicious. Sometimes there has to be some simple baking, too, and sometimes also the other baking.
Choclette
12th June 2015
True Chris, I’m all for simple baking, but sometimes it’s good to push the boat out.
Sisley white
11th June 2015
These look and sound amazing. I know what I’m making this weekend 🙂
Choclette
12th June 2015
Hooray Sisley, these are a lovely summer bake 🙂
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.
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.
Jo
12th June 2015
I love the look of these, I bet they tasted amazing. Sometimes simple recipes are the best.
Choclette
12th June 2015
Thanks Jo. Yes simple is good and often more achievable for time pressed home cooks.
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
Choclette
12th June 2015
Thanks Alida. You are very kind. I am just recognising excellence when I see it 🙂
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:-)
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 🙂
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
Choclette
12th June 2015
Haha, girly flapjacks. I’ll remember that next time I have a girly get together Dom 😉
Lucy @ BakingQueen74
12th June 2015
These look lovely! A must for slightly squashy raspberries I’d say
Choclette
12th June 2015
Thank you Lucy. Squashy raspberries certainly have their place 🙂
Hannah
12th June 2015
These look great and so easy to make too x
Choclette
12th June 2015
Thanks Hannah, that’s the beauty of flapjacks – easy, fast and delicious.
Stephanie
12th June 2015
Raspberries and white chocolate just go so well together, thanks for sharing x
Choclette
12th June 2015
Thanks Stephanie, you are so right. Thanks for stopping by.
Emma @ Adventures of a London Kiwi
13th June 2015
Baking is such a good call for using up languishing fruit – in fact a pot of apricots on my bench could be perfect for this recipe *any excuse*
Choclette
13th June 2015
Ooh yes, apricot flapjacks would be gorgeous Emma.
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!
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.
Bintu @ Recipes From A Pantry
14th June 2015
I am not normally a fan of fruits in flapjacks but I really do want a bite of these.
Choclette
15th June 2015
If these don’t win you over Bintu, I’m not sure what will.
Janice
20th June 2015
Mmm can’t go wrong with raspberries and white chocolate, gorgeous.
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.
Kat (The Baking Explorer)
20th June 2015
These so look so delicious and perfectly presented! Love the use of raspberries. Thanks for entering into Treat Petite.
Choclette
21st June 2015
Thanks Kat, the flapjacks are a great way to use up not quite perfect raspberries.
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 … ;))
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.
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 ?
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 – /2011/07/white-chocolate-halva-flapjacks/
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 🙂
Choclette
5th July 2015
Thanks Jen. It gives them a bit of a fudgy consistency which I like.
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? 🙂 Thank you for sharing with the No Waste Food Challenge!
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.