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1
Pre-heat an oven to 220c / 200c fan.
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2
Line a mini muffin tin with grease proof paper or place in mini muffin cases.
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3
Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.
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4
Once the ingredients have created a nice toffee sauce, take off the heat and stir into the oats.
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5
Spoon in 2tsp's of the mixture into 15 of the muffin spaces.
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6
In 3 separate bowls, spoon in 6tsp's of the mixture.
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7
In one bowl, pour in the mixed fruit, mix with the flapjack mixture and then spoon 2tsp's into 3 of the muffin spaces.
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8
In the next bowl, grate in the zest of the lemon.
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9
Cut the lemon in half, squeezing the juice of half the lemon into the bowl.
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10
Mix well and the spoon 2tsp's of the mixture into 3 of the muffin spaces.
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11
In the final bowl, grate in half the zest of the mandarin.
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12
Cut the mandarin in half and squeeze the juice into the bowl.
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13
Mix well and then spoon 2tsp's of the mixture into 3 of the muffin spaces.
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14
Place in the oven for 15-20mins or until browning on top.
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15
Remove the flapjack and remove each flapjack, placing onto a wire rack to cool.
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16
Be careful as it will be delicate.
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17
Once they have cooled, spoon 3tsp's of icing sugar into a bowl and squeeze in the juice of the other half of the lemon.
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18
Begin to mix, gradually adding more spoons of the icing sugar until all have been used.
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19
Spoon this lemon icing on top of 3 of the 3 lemon infused flapjacks.
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20
Melt the dark chocolate and spoon over 12 of the plain flapjacks and the 3 mandarin infused flapjacks.
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21
Once the dark chocolate has set, melt the white chocolate and drip over the top of the 12 plain flapjacks with dark chocolate tops.
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22
Once all of the flapjacks have cooled and set, you can now remove them from the cases/grease proof paper cases if you wish.
