140g unsalted butter
150g light brown sugar
140g golden syrup
300g rolled oats
180g unsalted butter or baking spread
150g light brown sugar 50g granulated sugar
250g plain flour
2 large eggs
1 tsp vanilla extract
A pinch of salt
100g white chocolate, chopped
50g Terry’s white choc orange
Preheat your oven to 160 degrees fan and line a 9x9” square dish with baking paper. Set aside for later.
To make the flapjack: Place the butter, sugar and golden syrup in a pan and melt together over a medium heat, stirring continuously.
Once melted, add in the porridge oats. Once fully incorporated, pour into the square dish. Push down to make sure the layer is even and leave aside for later.
To make the blondies: in a bowl, heat your butter in the microwave until melted.
Once melted, mix together the with the two sugars until completely combined.
Add in the eggs and vanilla. Mix to combine.
Fold in the flour and salt until a thick mixture is formed.
Add the white chocolate and terry’s chocolate orange. Mix until evenly distributed throughout.
Pour on top of the flapjack layer and smooth with the back of a spoon.
Bake in the oven for 35-40 minutes or until the centre of the blondies only has a slight wobble.
Once baked, take out of the oven and leave aside to cool completely. If you like, place some more chocolate orange segments on top.
Once cooled, cut into squares and serve.