Malteser Flapjacks: malty flapjacks topped with chocolate and more Maltesers! ❤️
Hello bakers! I love Maltesers and all things malt flavoured really, do you?! If you do carry on reading!! This delightful recipe is for Malteser Flapjacks and it is super tasty… like really good. I was a little obsessed with them from the very first batch, they are so moorish I just couldn’t stop eating them for breakfast.
The smell when you take them out the oven is incredible, you can really smell and taste the malty flavour, it’s delicious!! To really give the flapjacks that undeniably good malt flavour the recipe calls for malt powder as well as Maltesers in the main flapjack mix. I’ve used Horlicks but any malt powder straight into the oats will give you that flavour that’s so comforting and yummy!! When you add the Maltesers to the flapjack mix before baking they might melt a little and once baked the chocolate will have melted from the Malteser. What this creates is a chewy honeycomb flavour in the flapjacks on top of the malty goodness. It is SO good!
Flapjacks are such a good bake if you want something less time consuming. You melt most ingredients together then stir straight into the oats before baking. Done. All you need to do is let the flapjacks cool before adding that last delicious detail on top, more chocolate of course!! Pressing the Maltesers into the milk chocolate whilst still molten and sprinkling on any decorations really finishes them off so nicely!!! I mean just look at them!! Utter flapjack perfection.
I hope you love baking this recipe as much as I did, I love them a lot, like enough to eat them for breakfast. Happy Baking friends!
- 450g rolled oats
- 200g unsalted butter
- 150g golden syrup
- 150g soft brown sugar
- 150g Maltesers, chopped in half
- 3 tbsp malt powder
- 200g milk chocolate
- 50g whole Maltesers
- Assorted sprinkles
- Preheat the oven to 180C fan/200C/Gas Mark 4/350F. Line a 10inch square baking tin with greaseproof paper and set aside.
- Melt the butter, syrup and sugar together in a pan over a medium heat. Stir occasionally until fully melted and combined into liquid syrup.
- In a large bowl stir together the oats and malt powder. Pour the syrup mix over the oats and mix until coated in the syrup. Fold through the halved Maltesers until evenly distributed and also coated in syrup.
- Turn the mixture out into the tin and spread out evenly so everything bakes the same. Bake for 18 minutes or until the edges are starting to turn a darker golden brown.
- Leave to cool in the tin until fully cooled.
- Melt the milk chocolate in a glass bowl over a pan of boiling water. Be careful not to fill the pan with too much water, you don’t want it touching the bottom of the glass bowl. You can melt the chocolate in a microwave but you can control the heat much better over the hob.
- Once the chocolate has melted spread across the cooled flapjack. Before the chocolate sets sprinkle the Maltesers and any decoration on top. Allow to cool and set.
- Cut into your desired shapes and sizes and enjoy!
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