Chocolate Flapjack Recipe

5 from 3 votes

Using store cupboard ingredients for this easy chocolate flapjack recipe with chocolate topping is a real sweet treat with a cup of tea. Includes simple steps and video to follow along.

Prep Time5

Cook Time20

Total Time25

Course: Dessert, Snack

Cuisine: british

Keyword: baked oats, chocolate, chocolate flapjacks, flapjacks, porridge oats

Servings: squares

Calories: 275kcal

Author: Vikkie Lee

Equipment

Ingredients

290 g Oats (2 & ⅔ cups) Quick cook, not jumbo rolled oats
180 g Butter (¾ cup)
115 g Golden syrup (⅓ cup) or honey
128 g Light brown soft sugar (¾ cup)
⅛ teaspoon Sea salt

Chocolate Topping

220 g Milk chocolate (8oz), broken into squares
1 teaspoon Butter

Instructions

Preheat your oven to 160c fan/ 180c/ Gas mark 4/ 350F).
Grease and line an 8x8" or 20cm x 20cm square baking tin with greaseproof paper.
Add the butter, sugar, golden syrup, and salt in a large saucepan and melt over medium heat.
Once completely melted and you feel no grit like grains of sugar along the bottom of the pan, turn off the heat and stir in the oats.
Transfer the oat mixture to the prepared tin and press down evenly with the back of a spoon or spatula and bake for 20 minutes in the centre of the oven.
Remove it from the oven and place it on a cooling rack. Note: the edges should have firmed a bit, but the rest will be wobbly.
After leaving the plain flapjacks to cool for 20 minutes, melt the chocolate and butter in a microwavable bowl.
Then microwave in 15 second bursts and stir until smooth and pour on your layer of chocolate and spread it all over with a spatula.
Then tilt your square cake tin until all corners are covered, and shake side to side to smooth the chocolate.
Now place in the fridge for 2 hours to set.
Using a very sharp knife, score 16 square marks in the chocolate layer.
Then use these marks as a guide to cut further into the oats and enjoy a flapjack slice with a cuppa!

Video

Notes

Don't be tempted to exceed the cooking time as it's the main reason why flapjacks can be too hard once cooled, proving difficult to cut yourself an oat slice

Bake your flapjacks in the centre of the oven for consistent results

Heat the chocolate in short bursts to avoid burning and drying out, or where the fat separates

For best results, use quick-cook oats (smaller flakes, usually called porridge oats), not large jumbo rolled oats, which will result in a crumbly texture

While lining the tin, give yourself a slight overhang for handles either side making it easier to remove, or use a tin with a loose bottom.

Nutrition