Double chocolate chip flapjacks known as a British sweet treat have long been a favorite of mine. This is most likely owing to their deliciousness and indulgence.
The soft and chewy texture of flapjacks with a melted chocolate drizzle topping is heavenly delicious. They are super yummy and energizing.
Double Chocolate flapjacks are made with oats, butter, golden syrup and lots of chocolate. They are your go-to snacks for picnics and lunchboxes. These Chocolate flapjacks are tough in texture when baked, travel well, and, best of all, are super easy to make.
Why does this recipe work?
The double chocolate flapjacks are a huge hit with everyone. It is for you, for me, for your loved ones, and everyone else, without exception. They work well as they are quite easy to make. They don't need much effort in the preparation; all you need is a bowl and a wooden spoon. So, they are the ideal combination for your breakfast, desserts, and on-the-go snacks.
Double chocolate flapjacks are, without a doubt the best and most decadent flapjacks you can ever have. You may forget about the ordinary flapjacks coated in a layer of low-quality milk chocolate after giving it a chance. Moreover, the presence of chocolate between each oat enhances the experience significantly, and there is no discernible taste break. So, I'm sure these chocolate flapjacks will be a smash for you.
What’s required to make double chocolate chip flapjacks?
- Porridge oats: This recipe calls for regular rolled porridge oats, not jumbo or instant oats, to give it a fine texture.
- Milk or dark chocolate: For the drizzle topping that will lend your recipe a mesmerizing look.
- White chocolate: Use a mixture of white chocolate and dark chocolate to achieve the chocolaty richness of the flapjacks.
- Golden syrup: or feel free to substitute with runny honey or maple syrup instead as per your likings.
- Butter: Using unsalted butter would be best to enhance the richness of other ingredients.
- Dark brown sugar: The flapjacks gain a great texture and crunch from the dark brown sugar. Feel free to substitute it with light brown sugar if interested.
How to make double chocolate chip flapjacks?
- Preheat the oven to 180C/350F.
- Line a 30x20 baking tray or a square baking tin with parchment pepper.
- In a mixing bowl, mix porridge oats, white chocolate, and dark chocolate.
- In a saucepan, add butter, brown sugar, and golden syrup over medium-low heat. Stir until the butter mils and all combined well.
- Take the golden syrup mixture out of the heat and pour it over the oats. Mix well until combined, press the mixture into the baking tray.
- Bake for 30-35 minutes.
- Cut the flapjack into small squares.
- Melt the chocolate for the topping in the microwave, then drizzle over the flapjack squares (optional).
Top Tips
- Allow the flapjack to chill completely before slicing it into squares. Letting them cool help them maintain their shape and eliminates the need to scorch them. To make cutting easy, use a sharp knife.
- After cooling for five minutes, press the flapjacks with something heavy and flat. This compresses them and prevents them from falling.
- Before cutting, warm the knife in hot water. Then completely wipe the knife clean and rewarm to ensure a clean cut every time.
- In this recipe, rolled oats are better than jumbo or quick oats. Flapjacks with rolled oats have the nicest texture.
- To prevent the flapjack from sticking, line the baking pan with parchment paper.
Substitution and Variations
- If both golden syrup and honey are too sweet for you, use corn syrup instead. It also works incredibly well.
- Use a vegan butter substitute and vegan-friendly chocolate to make the flapjacks vegan. You can also use coconut oil.
- Use all milk or dark chocolate if you are not fond of white chocolate.
- Sprinkle in a handful of chocolate chips or cocoa powder for an extra chocolaty boost.
- For extra texture and crunch, toss in a handful of dried fruit, nuts, or seeds. But be careful not to add too many; it would spoil the texture of the recipe.
- Add some raisins, coconut or sultanas.
Serving Suggestions
You can serve the flapjacks with black coffee, tea, or simply milk for a great on-go snack. While they're still warm, I recommend serving them as a classic dessert with fresh frozen yoghurt or a dollop of double cream.
Recipe FAQs
Flapjacks are British mushy oat bars prepared in the oven with butter, sugar, golden syrup, and oats.
A chewy double chocolate flapjack with slightly crunchy edges is ideal. But if you prefer a crisp, simply cook your flapjacks for a few minutes longer.
When you take the flapjacks out of the oven, they will be mushy to the touch, but as they cool, they will harden.
Overbaking is usually to blame. Simply reduce the temperature of your oven by a little and cook them for 5 minutes less.
It's usually because they're sliced before they're entirely cold. Allow them to cool completely before cutting if you want neat slices. It could also be because they're underbaked.
Allow the flapjack to chill completely before slicing it into squares. Letting them cool helps them maintain their shape and eliminates the need to scorch them.
Yes, honey is often substituted with golden syrup; however, the flapjacks will have a somewhat distinct flavor. In flapjacks, you can choose golden syrup because it adds a delightful sweetness that no other ingredient can match.
Yes, absolutely! Simply substitute a dairy-free spread for the butter.
Both jumbo whole oats and rolled oats are great, but the texture of rolled oats is denser. On the other hand, the texture of jumbo oats is crumblier and light. So, it's best to use rolled oats.
The flapjacks are stored for up to a week in an airtight container. You can also freeze them between layers of baking paper in a freezer-safe container.
If you can avoid the temptation, this double chocolate flapjack recipe will last in an airtight container for around 7 days. You can also freeze portions of the recipe for up to a month.
More Easy Desserts
Double Chocolate Chip Flapjacks
Ingredients
- 400 g porridge oats
- 200 g golden syrup
- 150 g dark brown sugar
- 200 g butter
- 100 g white chocolate
- 100 g milk or dark chocolate
Instructions
- Preheat the oven to 180C/350F.
- Line a 30x20 baking pan with parchment pepper.
- In a mixing bowl, mix porridge oats, white chocolate, and dark chocolate.400 g porridge oats, 100 g white chocolate, 100 g milk or dark chocolate
- In a saucepan, add butter, brown sugar, and golden syrup over medium-low heat. Stir until the butter mils and all combined well.200 g golden syrup, 200 g butter, 150 g dark brown sugar
- Take the golden syrup mixture out of the heat and pour it over the oats. Mix well until combined, press the mixture into the baking pan.
- Bake for 30-35 minutes.
- Cut the flapjack into small squares, drizzle with some melted chocolate (optional), and then serve.
Notes
- Allow the flapjack to chill completely before slicing it into squares. Letting them cool help them maintain their shape and eliminates the need to scorch them. To make cutting easy, use a sharp knife.
- After cooling for five minutes, press the flapjacks with something heavy and flat. This compresses them and prevents them from falling.
- Before cutting, warm the knife in hot water. Then completely wipe the knife clean and rewarm to ensure a clean cut every time.
- In this recipe, rolled oats are better than jumbo or quick oats. Flapjacks with rolled oats have the nicest texture.
- To prevent the flapjack from sticking, line the baking pan with parchment paper.
Nutrition
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Catrina
Flapjacks are my favourite snacks ever. I just made this recipe, and it was so good.
Olivia
These chocolate Flapjacks are perfect. I added some raisins.
Julia
I never made Flapjacks with chocolate before. I used to make them with peanut butter, but these look so delicious. I can't wait to try this recipe.