Chocolate Frogs
This delicious and satisfying no-bake chocolate flapjack recipe combines the sweetness of sugar, richness of cocoa powder, and creaminess of butter with hearty oats and desiccated coconut. With the lovely optional additions of glacé cherries and dried apricots, these bars are a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 200g granulated sugar
- 55g butter
- 30g cocoa powder, sifted
- 2fl oz milk
- 1/4 tsp vanilla extract
- 75g porridge oats
- 50g desiccated coconut
- 4 or 5 glacé cherries, chopped ( optional)
- 3 or 4 dried apricots, chopped ( optional)
Instructions
- Grease and line a 7 inch square baking tin.
- Combine the sugar,butter,cocoa powder and milk in a saucepan over medium heat. Bring to the boil, stirring occasionally to remove any lumps. Reduce the heat to low and boil gently for 5 mins.
- Remove the saucepan from the heat and stir in the vanilla extract. Then add the rest of the ingredients and stir to combine.
- Pour the mixture in to the tin and chill for about an hour in the fridge.
- Cut the hardened mix in to bars and enjoy!
Yield
Makes 16 bars
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