We should cocoa is one! Happy Birthday! To celebrate the first birthday of the best chocolate blogging event out there, Chele at Chocolate Teapot has invited us all to create a tasty chocolate treat that we would like to see at the virtual first birthday party. I can't believe it's been a year since the first we should cocoa was announced - how time flies. I do remember being very excited about the challenge though, and very pleased that the first ingredient was raspberries - I love raspberries and made them into this delicious cake.
It took me a while, but I eventually decided on these flapjacks. I think they'd be great to take to a party - lots of other people have made cake for the party so I fancied something a little different. This recipe is based on Dan Lepard's Halva flapjack, a recipe I have seen lots and lots of bloggers making. You can find the original recipe here. I'm still not sure about using tahini so I decided to adapt the recipe to suit what I had available (hello ginormous jar of peanut butter) and what I fancied eating (mmm, cranberries and chocolate). Dan says that the use of tahini in this recipe allows less butter to be used and that when heated tahini goes fudgy. Now, clearly tahini is made from sesame seeds and peanut butter from peanuts, but both seeds and nuts are high in fats and have the same sort of paste consistency so I was hoping that using PB wouldn't lead me far wrong with the recipe.
Foodycat noted that the recipe needed to be cooked for longer than Dan stated and that hers was still very gooey in the middle after the stated time. She also recommended using the full amount of oats. So with these recommendations in mind, here is my adapted version of Dan's original recipe.
Chocolate Peanut Butter and Cranberry Flapjack
75g light muscovado sugar
200g condensed milk
75g peanut butter (mine was a crunchy 100% peanut version)
100g dried cranberries
100g chocolate, chopped
- Grease and line an 8"/20cm square tin with baking parchment. Preheat the oven to gas 4/180C.
- Melt the butter, sugar and condensed milk in a saucepan until hot and the sugar has dissolved.
- Remove from the heat and add the PB and honey and then the dried cranberries. Mix well.
- Add in the oats and mix fairly well, then add the chopped chocolate and mix until everything is evenly distributed.
- Spoon into the prepared tin, smoothing the surface and bake until pale golden. Dan states 15-20 minutes, I found mine needed at least 30.
- Remove from tin and allow to cool, but cut whilst still slightly warm if possible.
- I added the chocolate along with the oats rather than earlier to stop it all melting into one chocolate blob. This way I reckon the oats have taken the heat out of the mixture. But don't hang around while you're mixing it.- I cut mine when cold and it was still soft enough to do this.
- My house smelled deliciously of hot peanut butter and chocolate while these were cooking. A particularly delicious combination...
Wow, these were fab! They were lovely and fudgy in the middle and the combination of chocolate, peanut butter and dried cranberries was like eating a particularly decadent version of one of my favoured sandwiches, peanut butter and jam. Mmmm! The cranberries were great at providing just a little tartness and the chocolate was, well, chocolate - i.e. delicious! I will make these again and wish I had made them earlier! I think that they would be particularly good at a party (especially if you want to pretend that the oats are good for the little children attending!) so although they're not flashy or over the top, they are my submission.
If you want to see my other submissions to We should Cocoa here they are:
September - Chocolate raspberry cake (raspberries)
October - Triple chocolate and hazelnut crunchies (hazelnuts)
November - Chocolate caramel cupcakes with caramel buttercream (caramel)
December - Chocolate date crumble bar (dates)
January - Chocolate box cake (leftovers)
February - (tea)
March - Chocolate cupcakes with chocolate lime buttercream (lime)
April - (marzipan)
May - Chocolate roulade with black forest buttercream (roulades)
June - White chocolate and strawberry muffins (strawberries)
July - (apricot)
August - Chocolate rose rice pudding (rose)
Hmm, must try harder this year to complete all the challenges! Can't wait to see what's in store for us all!