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.
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 blueberry granola bars – Rough Measure
- 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.
Raspberry and White Chocolate Flapjacks. PIN IT.
Raspberry and White Chocolate Flapjacks – The Recipe
Raspberry and White Chocolate Flapjacks
- 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
- 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.
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.