Instructions

MAKE THE IMPROVED FLAPJACK BASE:

1. Preheat oven to 350°F (175°C). Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Toast hazelnuts in dry skillet over medium heat until fragrant and lightly golden, about 5 minutes. Cool completely and chop roughly into quarter-sized pieces.
3. In large bowl, combine oats, flour, both sugars, salt, toasted hazelnuts, and freeze-dried raspberries.
4. In small saucepan, melt butter with golden syrup over medium heat, stirring until completely combined and smooth.
5. Remove from heat and stir in vanilla extract.
6. Pour warm butter mixture over oat mixture and stir thoroughly until well combined and mixture holds together when pressed in your hand.
7. Press mixture firmly and evenly into prepared pan using back of large spoon or flat-bottomed measuring cup, ensuring corners are well-packed and surface is level.

CORRECT THE BAKING ISSUE:
8. Bake 22-25 minutes until golden brown and set throughout (edges should be deeper golden and center should spring back lightly when pressed).
9. Test for doneness: flapjack should be firm to touch and not leave indentation when pressed gently in center.
10. Cool completely in pan on wire rack, about 1-2 hours, before adding chocolate layers.

MAKE THE BALANCED CHOCOLATE GANACHE:
11. Place chopped chocolate in medium heatproof bowl.
12. Heat cream in small saucepan over medium heat until just simmering (small bubbles around edges).
13. Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes.
14. Whisk from center outward in small circles until completely smooth and glossy, then whisk in butter, golden syrup, and salt until fully incorporated.
15. Cool ganache at room temperature for 15 minutes, stirring occasionally, until slightly thickened but still spreadable (should coat back of spoon).

APPLY CHOCOLATE LAYERS:
16. Using offset spatula, spread cooled ganache evenly over completely cooled flapjack base in smooth, even layer.
17. Refrigerate for 1 hour until ganache is completely set and firm to touch.

PREPARE TEMPERED CHOCOLATE TOPPING:
18. Melt chocolate using double boiler method: Place chopped chocolate in heatproof bowl over simmering water (bowl should not touch water). Stir until melted and smooth.
19. Remove from heat and let cool, stirring occasionally, until chocolate reaches 88-90°F (lukewarm to touch but still fluid).
20. Working quickly, spread thin, even layer of tempered chocolate over set ganache using offset spatula.
21. Immediately sprinkle chopped hazelnuts and freeze-dried raspberry pieces evenly over chocolate surface before it sets.

FINAL SETTING AND CUTTING:
22. Refrigerate assembled flapjacks for 1 hour until chocolate topping is completely set and firm.
23. Remove from pan using parchment overhang and place on cutting board.
24. Using ruler, mark cutting lines to create 16 even squares (4x4 grid).
25. Cut with sharp knife warmed in hot water, wiping clean between cuts for neat edges.
26. Store covered at room temperature for up to 3 days, or refrigerate for firmer texture.

SERVING NOTES:
Serve at room temperature for best texture contrast
If refrigerated, allow to come to room temperature for 15 minutes before serving
Best consumed within 3 days of assembly