This recipe for chocolate flapjacks is super easy and great for making with kids. The flapjacks are wonderfully sticky and chocolatey, and a fantastic indulgent treat.
This was an accident recipe if I’m honest. You know when you try something, and it goes wrong, but in a happy accident what you are left with might be better than what you were aiming for?
That’s how my easy chocolate flapjack recipe came to be.
I was aiming for chocolate chip flapjacks. But in my impatience, I failed to wait for the butter mixture to cool, and so the chocolate chips completely melted as I mixed it all.
In future attempts at chocolate chip flapjacks, I’ve also frozen the chocolate chips for an hour or so first, which helps a lot – but you still need to cool the butter a little!
Fortunately, however, soft and chewy chocolate flapjacks are absolutely delicious. So we probably make these even more than the chocolate chip version.
Melting the chocolate means that the whole flapjack is super rich and chocolatey, which I prefer to a plain chocolate-topped flapjack recipe.
You could, of course, do both. Melt the chocolate chips into the oat mix before making and then top with melted chocolate after. But I think this is a bit too much.
I find that the added chocolate (it’s quite a bit!) means that these flapjacks are softer, and more likely to fall apart a little bit than something like my fruit or apple flapjacks.
If you want to avoid that, you can bake them for 5-10 minutes longer, so that they are firmer. But personally, I’d rather have the super soft and moist and put up with a bit of falling apart.
Ingredients for Chocolate Flapjacks
The best thing about making flapjacks of any kind is that they are super easy! For my chocolate flapjacks I use:
Oats – Just regular porridge oats, I use cheap Aldi own, rolled oats are fine too.
Chocolate Chips – I use half milk chocolate and half dark, because I like that flavour, you can use all of one though, or even try white. You could also try cocoa flapjacks, but I prefer real chocolate. Another option is using a block of chocolate, but I’d recommend melting this in a pan, or even with the butter, sugar and syrup, as it won’t melt as quickly as chips unless you chop it right down.
Golden Syrup
Soft Light Brown Sugar
Margarine or Unsalted Butter
How to Make Chocolate Flapjack
This chocolate flapjack recipe is really easy. You can get the full recipe in the card below, but my top tips for making flapjacks are:
- Use baking paper.
- Press the mixture into the tin, so it’s nice and compact. This will help it to stick together.
- Leave to cool completely in the tin before removing.
- If you like really soft flapjacks, reduce the bake time, if you prefer them hard, increase.
- I use a brownie tin, but any deep tin will do. Just bake for longer if they are very thick.
How to Make Flapjacks with Chocolate on the Top
If you want to add a layer of chocolate to the top of your flapjacks, leave them to cool in the tin, melt 200g of chocolate in a pan or the microwave, tip onto your cooled flapjacks and spread.
Leave to get completely before slicing.
Are Chocolate Flapjacks Healthy?
Not even a little bit. I cut them into fairly small squares though.
How Long Do Chocolate Flapjacks Last?
Chocolate flapjacks will last in a sealed airtight tub for around 3 days. After that, they’ll start to soften. They might last a little longer in the fridge.
Can You Freeze Chocolate Flapjacks?
Yes, flapjacks freeze really well. Either wrap individually, or place a square of baking paper between them to stop them from sticking together, and freeze in a sealed tub for up to two months. Thaw in the fridge when you are ready, or just take them out one at a time.
Why Do My Flapjacks Go Rock Hard?
I generally find that melted chocolate flapjacks like these are more likely to be soft and crumbly than hard and crunchy.
If your flapjacks are very hard, they’ve probably just been baked for a little too long.
You may also have overheated the butter, sugar and syrup mixture, which can create a hard, toffee-like mix.
Melt slowly, over a very gentle heat and stir all of the time so that it doesn’t catch to the bottom of the pan. Remove from the heat when there are just a few little lumps of butter left, and carry on stirring until these melt.
How Can Kids Help Make Chocolate Flapjacks?
My kids love to help with flapjacks. They are a little older now, so can help with it all. But younger children can help to mix the oats and chocolate chips, and to mix the butter mixture before tipping it into the pan.
I recommend leaving the butter to cool a little first if kids are helping because it can get very hot, and never leave them unsupervised while you are using the hob or oven.
Chocolate Flapjacks
Ingredients
- 300 g Porridge Oats
- 100 g Milk Chocolate Chips
- 100 g Dark Chocolate Chips
- 115 g Soft Light Brown Sugar
- 150 g Golden Syrup
- 180 g Margarine (or unsalted butter)
Instructions
- Preheat the oven to 180 degrees C and line a brownie tin with baking paper.
- Place the oats and chocolate chips in a mixing bowl and stir together.
- Place the butter, sugar and syrup in a small saucepan and warm over a medium heat.
- Stir constantly until the butter is nearly melted, don’t let the mixture catch to the bottom of the pan, or come to a boil.
- When there are just a few small bits of butter left, turn the heat off and continue to stir until they are melted.
- Pour this butter mixture over the oats and chocolate and stir together until the oats are fully coated.
- Tip into the lined tray and spread evenly, pressing down into the pan to compact.
- Bake in the oven for 20 minutes, until the flapjack is firm.
- Leave to cool completely before removing from the pan, peeling off the paper and cutting into squares.
Video
Notes
- Store in a sealed tub for 3 days.
- My brownie tin is around 10 inches by 8 inches, but any deep tray will do. Just adjust bake times if yours is bigger or smaller.
- You can use all milk or all dark chocolate if you prefer.
- For softer flapjacks, reduce to 15 minutes, but these will fall apart a little. If you prefer a harder, crunchier flapjack, bake for an extra 5 minutes.
- You can also melt your ingredients in a microwavable dish in the microwave, but stop and stir regularly.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
