Sweet and tart fruity raspberry and white chocolate flapjacks. Super fast to make, they 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.
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. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.
Raspberry and White Chocolate Flapjacks
I based my raspberry and white chocolate flapjacks on 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.
I know condensed milk isn’t traditional in a flapjack, but it works really well. It replaces the syrup and some of the butter and produces a most delicious and sticky bake.
If you need these flapjacks to be gluten-free, ensure both the rolled oats and jumbo oats are labelled as such. Many oats are rolled in the same mills as wheat and other gluten grains.
Flapjacks
I grew up on flapjacks and have many recipes for these fabulous oaty bakes. Have a look, you’re bound to find something you like the sound of. They’re super fast to make.
These raspberry and white chocolate flapjacks can be ready in half an hour. They’re particularly good for picnics, lunch boxes or eating on the go. They also make a delicious pudding when served warm with custard or cream.
If you use gluten-free oats, they are also perfect for celiacs and those who have a gluten intolerance.
Other Flapjack Recipes You Might Like
- Banana, coconut and white chocolate flapjacks – Tin and Thyme
- Carrot cake flapjacks – Tin and Thyme
- Chocolate mincemeat flapjacks – Tin and Thyme
- Chocolate peanut butter flapjacks – Penne For Your Thoughts
- Coconut chocolate flapjacks – Tin and Thyme
- 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
- Spelt banoffee flapjacks with dark chocolate – Fab Food 4 All
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these scrumptious raspberry and white chocolate flapjacks, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Raspberry and White Chocolate Flapjacks. PIN IT.
Raspberry and White Chocolate Flapjacks – The Recipe
Raspberry and White Chocolate Flapjacks
Ingredients
- 125 g unsalted butter
- 200 ml condensed milk
- 80 g white chocolate
- 1 tsp vanilla bean paste or vanilla extract
- 240 g rolled oats
- 50 g jumbo oats
- 150 g raspberries
Instructions
- 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 20cm (8" or 9") sq silicone mould (or lined tin).
- Bake for 20 minutes at 180℃ (350℉, Gas 4). Leave to cool then cut into 12 rectangles.
Notes
Nutrition
Linkies
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.
if I made these in advance for a cake sale, how long would they keep? was hoping to make a week in advance if possible.
Thanks for the recipe
Flapjacks are usually good keepers. But these ones have fresh raspberries in, so won’t keep as well. I’d be inclined to make them no more than two days in advance for a bake sale.
These look great and so easy to make too. I also love flapjacks but have never tried making it. Thanks for sharing Raspberry and White Chocolate Flapjacks.
Yes flapjacks are very easy to make, so you have no excuse 😉
Alternate to condensed milk would be appreciated . Giving these a go now.
Hi Nikki. Without trialing out another recipe, I wouldn’t like to give a substitution on this as the condensed milk brings very particular qualities.
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!
Haha Elizabeth, we can always try kidding ourselves. A seriously tasty treat though, that isn’t nearly as ‘bad’ as many.
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 🙂
Thanks Jen. It gives them a bit of a fudgy consistency which I like.
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 … ;))
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.
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 ?
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/
These so look so delicious and perfectly presented! Love the use of raspberries. Thanks for entering into Treat Petite.
Thanks Kat, the flapjacks are a great way to use up not quite perfect raspberries.
Mmm can’t go wrong with raspberries and white chocolate, gorgeous.
It’s a great combination and why I’d never thought to try it out in flapjack form before now beats me.
I am not normally a fan of fruits in flapjacks but I really do want a bite of these.
If these don’t win you over Bintu, I’m not sure what will.
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!
Ooh nice idea Kate. Co-incedntally, I roasted a load of strawberries yesterday but never though of putting them in flapjacks.
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*
Ooh yes, apricot flapjacks would be gorgeous Emma.
Raspberries and white chocolate just go so well together, thanks for sharing x
Thanks Stephanie, you are so right. Thanks for stopping by.
These look great and so easy to make too x
Thanks Hannah, that’s the beauty of flapjacks – easy, fast and delicious.
These look lovely! A must for slightly squashy raspberries I’d say
Thank you Lucy. Squashy raspberries certainly have their place 🙂
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
Haha, girly flapjacks. I’ll remember that next time I have a girly get together Dom 😉
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:-)
Thanks Camilla. The condensed milk makes a change from sugar and syrup and does give them a bit of an appealing fudgy consistency 🙂
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
Thanks Alida. You are very kind. I am just recognising excellence when I see it 🙂
I love the look of these, I bet they tasted amazing. Sometimes simple recipes are the best.
Thanks Jo. Yes simple is good and often more achievable for time pressed home cooks.
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.
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.
These look and sound amazing. I know what I’m making this weekend 🙂
Hooray Sisley, these are a lovely summer bake 🙂
Yummy! They look very delicious. Sometimes there has to be some simple baking, too, and sometimes also the other baking.
True Chris, I’m all for simple baking, but sometimes it’s good to push the boat out.
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’.
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.
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
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 🙂
These look delicious and I love all your photos, thanks for adding my flapjack post.
Thanks Nayna, coming from you that means a lot – thank you 🙂