Passion Fruit and White Chocolate Flapjacks

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Summery fruit meets oaty flapjack in these Passion Fruit and White Chocolate Flapjacks. Super easy, alcohol free, and makes a great change from a classic. This is a simple flapjack base, with a white chocolate layer feathered with passionfruit drizzle.

The flapjacks need a little time in the fridge to set the chocolate, but you may find this makes the flapjack layer quite hard. Let it come back to room temperature before slicing and serving! Use good quality white chocolate and you only need 2 passionfruit. I recommend serving alongside your fav passionfruit cocktail – or just as an afternoon treat! When baking, the flapjack needs to be golden brown at the edges and it can be just a little wobbly in the centre as it will continue to cook from residual heat.

I truly love flapjacks. They are super nostalgic but I like to change them up a little to move away from the classic. The layer of chocolate makes these feel really indulgent and special, without too much work. The passionfruit drizzle makes them a lil fruity and fun!

For these Passion Fruit and White Chocolate Flapjacks, I use a basic 8′ square pan (I like this one), a simple shortbread and my classic brownie batter recipe. If you’re after more flapjack inspiration try these Snickers Flapjack Bars or for another fruity bake try this Lemon Glazed Shortbread. For videos and baking inspiration, head on over to my Instagram.

Passion Fruit and White Chocolate Flapjacks

A thick layer of oaty, syrupy flapjack topped with white chocolate and a passionfruit drizzle. A perfectly summery bake that makes a change from a classic flapjack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 125 g Light Brown Sugar
• 125 g Butter
• 3 tbsp Golden Syrup
• 250 g Oats
• 200 g White Chocolate
• 2 Passion Fruits
• 30 g Icing Sugar

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
• In a medium saucepan combine the butter, brown sugar and golden syrup and heat on low until the butter has melted. Turn off the heat and stir in the oats.
• Pour the oaty mixture into the baking tin and press down. Bake for 20-25 minutes until golden brown at the edges (it's fine if still a little wobbly in the centre). Let cool on a wire rack.
• Once cooled, melt the white chocolate in 20 second intervals in the microwave. Pour over the flapjack base.
• Remove the filling of two passion fruits into a sieve over a bowl – leaving you with a small bowl of juice and a sieve with the pips. Keep the pips to one side to decorate later.
• Combine the passion fruit juice and icing sugar. Use a spoon to pour the juice in horizontal lines about an inch apart. Use a knife or skewer to run in the opposite direction, creating a feathered effect.
• Sprinkle over some of the passion fruit pips. Let set in the fridge for an hour. Then let come back to room temperature to slice and serve!