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S’mores Flapjack

A decadently rich home-made chewy flapjack gets topped with a rich chocolate ganache and a light as air layer of marshmallow fluff which is toasted to bring you the ultimate S’mores Flapjack!

WHY YOU WILL LOVE THIS RECIPE

All the best flavours of S’mores | We all love a delicious toasted marshmallow, but when it’s sandwiched between biscuit and chocolate and it’s one of the best sweet treats ever. This recipes takes those flavours to a whole new level by replacing the biscuit with flapjack. Need I say more?

Perfect Autumn Bake | Technically s’mores are recognised as a summer treat as they’re toasted over a fire-pit, but these S’mores Flapjacks are a great way to bring the summer into winter and who wouldn’t want a chocolate and marshmallow topped flapjack in the build up to Christmas?

Easy to Make | There are three steps to getting this perfect S’mores Flapjack but each stage is so easy. The chewy flapjack is made first and left to cool, followed by the delicious ganache. Both are left to chill in the fridge whilst the marshmallow is made and then its all bought together as the marshmallow gets charred and scorched.

WHAT IS A S’MORES?

More commonly known in the US, a S’mores is a popular campfire treat where a toasted marshmallow is sandwiches between two graham crackers and a square of chocolate.

In the UK, we are more of a toasted marshmallow on a stick kinda people but LOVE the additional extras that a S’mores brings. We don’t have graham crackers but we do have digestive biscuits which make a great replacement.

There really is nothing better than a charred marshmallow but to bring melted chocolate and an oaty biscuit into the mix takes that marshmallow to the next level.

All hail the S’mores!

HOW TO MAKE THESE S’MORES FLAPJACKS

The ‘biscuit’ base | In this recipe flapjack replaces the more traditional biscuit base to give these s’mores a delicious chewy texture. Make the flapjack ahead and whilst that is cooling you can get onto the delicious ganache centre.

The chocolate | For the melted chocolate centre these flapjacks enjoy a deliciously rich chocolate ganache. Heat up double cream in a pan and pour all over the dark chocolate. Leave it all to melt together then whisk it up until smooth. Allow the ganache to cool a little then pour on top of the flapjack (whilst its still in the tin) and leave the whole thing to chill in the fridge.

The toasted marshmallow | Of course it can’t be a s’mores without toasted marshmallow and this topping is a delicious whipped marshmallow frosting which is has been toasted to replicate that charred marshmallow look.

TOOLS YOU WILL NEED

  • Square baking tin
  • Mixing bowls
  • Whisk
  • Standing Mixer/Electric Whisk
  • Blow torch

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I would love it if you tagged me @mykitchendrawer on Instagram if you make these S’mores Flapjacks. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!

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S’mores Flapjacks

A decadently rich home-made chewy flapjack gets topped with a rich chocolate ganache and a light as air layer of marshmallow fluff which is toasted to bring you the ultimate S'mores Flapjack!
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Dessert
Keyword: Autumn, chocolate ganache, flapjack, marshmallow, smores, smores flapjack
Servings: 9 squares
Author: mykitchendrawer

Ingredients

For the flapjacks

  • 175 g Unsalted Butter
  • 125 g Light Brown Sugar
  • 125 g Golden Syrup/Honey
  • 325 g Rolled Oats

For the ganache

  • 200 g dark chocolate chips or roughly chopped
  • 300 ml double cream
  • 2 tbsp golden caster sugar

For the marshmallow topping

  • 4 egg whites
  • 200 g caster sugar
  • 1 tsp cream of tartar

Instructions

For the flapjack

  • Preheat your oven to 180C/160C Fan, and line a 8x8inch Square Tin with baking paper.
  • Put the butter, sugar and Golden Syrup into a pan and melt on a low heat till smooth and melted.
  • In a large bowl, add the rolled oats and pour over the melted mixture. Mix it all together until well combined.
  • Firmly press the mixture into the bottom of the prepared tin and bake for 20-25 minutes until it has started to brown around the edges.
  • Remove from the oven and leave to the side in the tin whilst you make the ganache.

For the ganache

  • Put the chocolate in a large mixing bowl and pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar has melted.
  • Bring to the boil, then quickly remove from the heat and pour over the chocolate leaving it for 30 seconds then whisking it until smooth and glossy.
  • Leave to cool and thicken a little then pour over the flapjack spreading it evenly across. Put it in the fridge to chill.

For the marshmallow topping

  • Add the egg whites and sugar to a heatproof bowl and set it over a pan of simmering water.
  • Whisk the mixture continuously for about 4-5 minutes until the mixture begins to loosen and all the sugar has disolved. You can check this by dipping your finger carefully into the mixture and rubbing your fingers together to check for sugar crystals.
  • Bring the bowl off the heat and whisk the mixture for 5 more minutes on a high heat until soft, glossy peaks that hold their shape begin to form. Be careful not to over mix to avoid losing the marshmallow texture.
  • Spoon the marshmallow mixture across the top of the ganache, using a spoon to fluff it up and add texture then using a blowtorch scorch the marshmallow across the top charring it all over. (Do not place in the oven under the broiler– it will melt.)

Notes

 
 
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