These chocolate flapjacks are a super easy and simple classic British treat. They are delicious and chewy go-to snacks for picnics and lunchboxes.
My chocolate flapjacks hold their shape, travel well, and, best of all, are super quick and easy to make. So yummy for snacks or desserts!
Chocolate Flapjacks
Chocolate flapjacks are a huge hit in my family. My daughter loves them so much, and she even packs them in her lunchbox.
I made this chocolate flapjacks with oats, butter, golden syrup and lots of chocolate. They are my go-to snacks for picnics and lunchboxes.
Also, They are SUPER easy to make; all you need is a bowl and a wooden spoon. In my opinion, they are the ideal combination for breakfast, desserts, and on-the-go snacks.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Quick oats: I used quick oats for a soft texture. NOT jumbo oats.
Milk and white chocolate: I used a mixture of white chocolate and dark chocolate to achieve the chocolaty richness of the flapjacks and to decorate them as well. Use all milk chocolate if you are not fond of white chocolate.
Golden syrup: Feel free to substitute with honey, maple syrup or corn syrup instead as per your likings.
Butter: I used unsalted butter.
Dark brown sugar: For a perfect flavor and color I used dark brown sugar. Feel free to substitute it with light brown sugar.
How To Make Chocolate Flapjacks
One: Preheat the oven to 180C/350F. Line a 30x20 baking tray or a square baking tin with parchment pepper.
Two: In a saucepan, add butter, brown sugar, and golden syrup over medium-low heat. Stir until the butter mils and all combined well then turn off the heat.
Three: In a mixing bowl, mix porridge oats, white chocolate, and dark chocolate.
Four: Pour the butter sugar mixture over the oats. Mix well until combined, press the mixture into the baking tray.
Five: Bake for 30-35 minutes. Allow to cool.
Note: When you take the flapjacks out of the oven, they will be soft to the touch, but as they cool, they will harden.
Pro Tip: Allow the flapjack to chill completely before slicing it into squares. Letting them cool help them maintain their shape. To make cutting easy, use a sharp knife.
Six: Melt the chocolate for the topping in the microwave, then drizzle over the flapjack squares (optional). Cut the flapjack into small squares.
Pro Tip: Before cutting, warm the knife in hot water. Then completely wipe the knife clean and rewarm to ensure a clean cut every time.
More Flapjack Recipes
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Chocolate Flapjacks
Ingredients
- 400 g quick 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 quick 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
- I highly recommend letting the flapjack chill completely before slicing it into squares. Letting them cool helps them maintain their shape. To make cutting easy, use a sharp knife.
- Before cutting, I recommend warming the knife in hot water. Then completely wipe the knife clean and rewarm to ensure a clean cut every time.
Julia says
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.
Olivia says
These chocolate Flapjacks are perfect. I added some raisins.
Catrina says
Flapjacks are my favourite snacks ever. I just made this recipe, and it was so good.