Chocolate Flapjacks
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.
Servings 20 Squares
Calories 179kcal
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.