Instructions

MAKE THE FLAPJACK CORE (start first, needs 2+ hours cooling):

1. Preheat oven to 350°F (175°C). Line 8x8-inch pan with parchment paper, leaving overhang.
2. In large bowl, combine oats, flour, both sugars, cinnamon, nutmeg, and salt.
3. In small saucepan, melt butter with golden syrup over medium heat, stirring until completely combined.
4. Remove from heat and stir in vanilla extract.
5. Pour warm mixture over oat mixture and stir until well combined and mixture holds together.
6. Fold in chopped dried apple pieces until evenly distributed.
7. Press firmly into prepared pan using back of spoon, ensuring even thickness.
8. Bake 20-25 minutes until golden brown and set (edges will be slightly darker).
9. Cool completely in pan, about 2 hours, then cut into small rectangular pieces (about 1x1 inch) for fitting inside apple shells.

PREPARE THE APPLE PUREE (can be made 1 day ahead):
10. In medium saucepan, combine chopped apples, sugar, 2 tablespoons water, lemon juice, and cinnamon.
11. Cook over medium heat for 15 minutes, stirring occasionally, until apples are very soft and breaking down.
12. Mash with fork or blend with immersion blender until smooth puree consistency.
13. In small bowl, whisk cornstarch with remaining 2 tablespoons water to create smooth slurry.
14. Stir cornstarch slurry into apple puree and cook 2 minutes more until thickened and glossy.
15. Cool completely before using (can be refrigerated up to 2 days).

MAKE THE CUSTARD FILLING (can be made 1 day ahead):
16. Heat milk in heavy-bottomed saucepan over medium heat until steaming (do not boil).
17. In separate bowl, whisk egg yolks with sugar and cornstarch until pale yellow and smooth.
18. Gradually pour hot milk into yolk mixture while whisking constantly (tempering process).
19. Return entire mixture to saucepan and cook over medium-low heat, stirring constantly with whisk, until mixture thickens and coats back of spoon (about 170°F).
20. Remove from heat and immediately whisk in butter and vanilla until smooth.
21. Cover surface directly with plastic wrap to prevent skin forming and refrigerate until completely cool.

CREATE THE APPLE SHELLS (requires 8-10 apple-shaped molds):
22. Temper white chocolate: Melt 3/4 of chocolate in double boiler to 115°F, remove from heat, add remaining chocolate and stir until temperature drops to 84°F, then gently rewarm to 88°F.
23. Using pastry brush, apply first thin coat of tempered chocolate to inside of clean apple molds, ensuring complete coverage with no gaps.
24. Refrigerate molds for 10 minutes until chocolate sets, then apply second coat for strength.
25. Refrigerate again for 15 minutes until completely set and chocolate pulls slightly away from mold edges.
26. Carefully unmold chocolate shells by gently flexing molds (shells should release easily if properly tempered).

ASSEMBLE THE AMAZING CREATION:
27. Place 2-3 small pieces of flapjack into bottom half of each apple shell.
28. Add 1 tablespoon apple puree around flapjack pieces, ensuring not to overfill.
29. Add 1 tablespoon custard filling, leaving space at rim for sealing.
30. Warm the additional 2 oz white chocolate until just melted (not hot).
31. Using small pastry brush, apply thin layer of melted chocolate around rim of filled shell half.
32. Immediately press second shell half on top, aligning seams and gently pressing to seal.
33. Refrigerate assembled apples for 15 minutes to set seal completely.

INTRICATE DECORATION:
34. Prepare colored chocolate: Melt small amounts of white chocolate separately and tint with food coloring gels - red for base color, yellow for highlights, green for stems.
35. Using fine pastry brush, paint red base color all over apple shells, working in thin, even coats.
36. While red is still slightly tacky, dab small amounts of yellow-tinted chocolate with cotton swab to create natural apple flecks and highlights.
37. For stems: Dip one end of pretzel stick in green-tinted chocolate and insert into top of apple where stem would naturally be.
38. Create leaves by shaping small pieces of green marzipan or piping green chocolate into leaf shapes and attaching to stem area.
39. Optional: Lightly dust with edible gold dust for premium finish.

FINAL SETTING AND STORAGE:
40. Refrigerate decorated apples for 30 minutes to set all decorative elements.
41. Store in refrigerator up to 2 days, bring to room temperature 15 minutes before serving.
42. Serve by cutting each apple in half to reveal hidden flapjack core and fillings.