Description
These Soft and Chewy Chocolate Flapjacks combine sweet, chewy oats and rich chocolate for a decadent treat. They’re easy to make, versatile, and perfect for breakfast, snacks, or dessert.
Ingredients
315 g (3 ⅔ cups) jumbo rolled oats
150 g (¾ cups) butter
150 g (⅔ cups) light brown sugar
3–4 tablespoons golden syrup
100 g (½ cups) milk chocolate chips
100 g (½ cups) dark chocolate chips
2 teaspoons vanilla extract (optional)
For the chocolate topping:
150 g (⅘ cups) dark chocolate, broken into pieces
1 tablespoon butter
Instructions
- Preheat your oven to 160°C (320°F). Line a 22 cm square baking tin with baking paper.
- In a saucepan, combine the butter, golden syrup, and brown sugar. Stir over medium heat until the mixture is fully melted and smooth.
- In a large mixing bowl, add the oats along with both the milk and dark chocolate chips. Pour the melted butter mixture over the oats and stir until the oats are coated and some chocolate chips start to melt.
- Press the mixture evenly into the prepared baking tin. Bake for 15-20 minutes, until the edges are golden. Remove from the oven and let cool completely in the tin.
- For the topping, melt the dark chocolate and butter in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Once the flapjacks are cool, drizzle or spread the melted chocolate over the top. Let the chocolate set before cutting into squares. Refrigerate for 2 hours or freeze for 15 minutes for quicker setting.
Notes
- For a gluten-free option, use gluten-free oats.
- Store the flapjacks in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 week.
- Freeze for up to 3 months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
