Firework Flapjack ©


  • 7oz-200g unsalted butter
  • 5.2oz-150g golden syrup
  • 2.1oz-60g black treacle
  • 2.1oz-60g light muscovado sugar
  • 14.1oz-400g oats
  • 3.8oz- 110g chocolate honeycomb (crushed)
  • 12 toffees
  • 10.5oz-300g milk chocolate (melted)
  • 3.8oz-110g white chocolate (melted)
  • Red food colouring
  • Blue food colouring
  • Yellow food colouring
  • Green food colouring
  • 0.7oz-20g popping candy
  • Edible glitter
  • 2 toothpicks/skewers


  1. Very lightly grease and line a 28cm x 23cm x 5cm (approx.) square pan and set to one side. Preheat the oven to 356f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  2. Start making the flapjack by adding the black treacle, golden syrup, butter, toffees and sugar to a small saucepan over medium low heat. Continuously stir until all the ingredients have melted and fully combined together. Remove from the heat and set to one side
  3. In a large mixing bowl, add the oats and crushed honeycomb. Add the treacle mix and using a wooden spoon, stir quickly until all the oats are covered in the wet mix. Transfer the oats to the prepared tin immediately and flatten it out evenly as much as you can. Pop into the centre of the oven for 25 minutes
  4. Remove from the oven and allow to cool completely in the tin before moving onto the next step. Do not start melting the chocolate until ready to move on
  5. When ready to proceed, spread your melted milk chocolate all over the top of the flapjack so it is evenly covered and smooth
  6. Next, using the melted white chocolate, make random splats with it over the top of the milk chocolate. Using the handle of a teaspoon, lightly drag the white chocolate throughout the milk chocolate to create a messy/marble effect.
  7. Immediately dip a skewer/toothpick into one of the food colours and draw across the white chocolate to create a colourful firework effect. Repeat this with the remaining 3 colours
  8. Sprinkle the top with the popping candy and edible glitter and pop into the fridge overnight or for at least 3 hours
  9. Remove from the fridge and carefully cut into desired number of squares before taking them out of the tin
  10. Serve or store in an airtight container

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