Pimp That Snack

Flapjack

by Mos, Nick and Cathy 13 photos Rated 87% 213 votes when voting closed

Earlier in the year a friend made me a pretty big flapjack for my birthday. Now it was time for his birthday, and with Pimp That Snack as inspiration, his had to be even bigger..

Ingredients:

Ingredients on a kitchen worktop: two 1kg bags of oats, golden syrup, sugar, butter and cherries

Porridge oats – 2 x 1kg 1.14
Butter – 500g 0.57
Soft margarine -500g 0.45
Light brown sugar -1kg 1.59
Golden Syrup -1 tin 0.66
Raisins -500g 0.64
Glace cherries -400g 1.80
Desiccated coconut -250g 0.60
Milk chocolate -400g 1.00
Dark chocolate -400g 1.00
Dairy toffees -2 bags 0.98

Total cost £9.45

Method:

Melt the butter and margarine. Add a load of golden syrup (about 2/3rds of the tin)

Golden syrup poured onto blocks of butter melting in a large stainless steel pan

Add the sugar

Tipping soft brown sugar from the bag into melted butter in a big pan on the hob

Stir in the oats. Put half the mixture into another bowl and add the raisins, spoon into baking tins

Hands stirring oats and raisins together with a spatula in a large ceramic mixing bowl

Two round cake tins pressed full of raw oat and raisin flapjack mixture

To the remaining half add most of the glace cherries and a load of desiccated coconut to taste

Two steps side by side: coconut tipped into the oat mix, then chopped glace cherries stirred in

Bake for about 20min, gas mark 5 – we kept checking them after 15min to avoid burning!

Four baked flapjack rounds cooling on plates, a fifth still in its springform tin

Whilst they’re cooling, unwrap the 2 bags of toffee, and melt in the microwave. Melt the chocolate over boiling water. Do not attempt to eat the melted toffee. It hurts..

Glass dishes holding snapped chocolate chunks and a pile of unwrapped toffees ready to melt

Melted chocolate in a glass pan with a wooden spoon beside melted toffee on the hob

Now for the precision building – pile up the slabs of flapjack in alternating layers – we had 3 cherry and coconut layers and 2 raisin layers
Stick them together using the chocolate and toffee

Six-panel sequence of caramel and chocolate poured between flapjack discs stacked on a blue plate

There were a few gaps in the side; we packed these in with some toffee (or fudge, if you will)

Drizzle the remaining chocolate and toffee over the top and let it all cool.

The stacked flapjack layers drizzled all over with caramel and chocolate on a blue plate

We had some melted chocolate left and after eating what we could, we put the rest in an ice cube tray – to use for decoration; we put these on top with the all-important candles

Finished flapjack tower ringed with chocolates and lit 21 birthday candles on top

The finished product weighed 6kg (and had 1.5kg of fat and 2.7kg of sugar..)

Calorie count was 30,000 – enough to sustain the birthday boy for 12 days.

Here’s the cross section – one slice fed 6 of us!

A cut wedge lifted out on a knife, showing oat layers with cherries, raisins and caramel

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