If you’re craving something sweet; chocolate flapjack recipe is the way to go. It’s got a soft oat and butter base with a thick layer of milk chocolate on top. It looks like the fancy ones you buy at a bakery, but honestly, making it at home is way cheaper – All you need are a few basic pantry ingredients, and you’ll have a golden snack that disappears fast.
Time
- Prep Time: 10 min
- Cook Time: 25 min
- Cooling Time: 1H
Ingredients
Yields: 16 squares
- 250g Unsalted butter
- 200g Light soft brown sugar
- 4 big Tablespoons golden syrup
- 450g Porridge oats (Rolled oats)
- 250g Milk chocolate, Broken into chunks
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Step-by-Step Instructions
Step 1: Start by preheating the oven to 350°F (180°C). Grease an 8 inch (20 cm) square baking pan and line it with some parchment paper so you can easily lift the bars out later.
Step 2: Put a large pot on the stove and add the butter, brown sugar, and golden syrup, then slowly melt them over low heat. Now all you have to do is stir occasionally until the sugar dissolves and the mixture turns into smooth caramel.
Step 3: Take the pan off the stove and pour in the oats. Stir it well to make sure all the dry oats are coated with this sticky mixture.
Step 4: Pour the mixture into the baking pan, then press it down well with the back of a spoon, especially in the corners to make it even and nice. After that, bake it for about 25 minutes until the edges turn golden.
Step 5: Let the base cool completely while it’s still in the pan, otherwise it won’t set properly. Once it’s cooled, melt the milk chocolate in a bowl over hot water or use the microwave.
Step 6: Pour the melted chocolate over the chilled oatmeal layer and spread it out. Let it sit on the counter to set – or pop it in the fridge if you’re in a hurry – before cutting it into squares with a sharp knife.
Why you’ll love this recipe
You’re going to love this chocolate flapjack recipe because honestly, it’s super easy and cheap to make, and it doesn’t require any fancy equipment to turn out great. Plus, there’s something awesome about spreading chocolate on top at the end. These bars are sturdy enough to put in a lunchbox or enjoy with coffee. I’d love to hear how yours turned out, so leave a comment below and let me know if you changed anything!
Chocolate Flapjack Recipe
This chocolate flapjack recipe is easy to make, creating soft and tasty golden oat bars covered in creamy milk chocolate - it's a classic, cozy British recipe that's budget-friendly, perfect for lunchboxes or an afternoon sweet treat.
Ingredients
- 250g Unsalted butter
- 200g Light soft brown sugar
- 4 big Tablespoons golden syrup
- 450g Porridge oats (Rolled oats)
- 250g Milk chocolate, Broken into chunks
Instructions
- Start by preheating the oven to 350°F (180°C). Grease an 8 inch (20 cm) square baking pan and line it with some parchment paper so you can easily lift the bars out later.
- Put a large pot on the stove and add the butter, brown sugar, and golden syrup, then slowly melt them over low heat. Now all you have to do is stir occasionally until the sugar dissolves and the mixture turns into smooth caramel.
- Take the pan off the stove and pour in the oats. Stir it well to make sure all the dry oats are coated with this sticky mixture.
- Pour the mixture into the baking pan, then press it down well with the back of a spoon, especially in the corners to make it even and nice. After that, bake it for about 25 minutes until the edges turn golden.
- Let the base cool completely while it’s still in the pan, otherwise it won’t set properly. Once it’s cooled, melt the milk chocolate in a bowl over hot water or use the microwave.
- Pour the melted chocolate over the chilled oatmeal layer and spread it out. Let it sit on the counter to set – or pop it in the fridge if you’re in a hurry – before cutting it into squares with a sharp knife.
Notes
- Make sure to press the oat mixture firmly into the pan before baking; this keeps the flapjack pieces from falling apart when you cut them.
- You should let the base cool completely before adding the chocolate, otherwise the layers might mix together.
- To keep them fresh, just put the pieces in an airtight container. They’ll stay good at room temperature for about a week.
- You can freeze them for up to three months; just separate the layers with parchment paper so they don’t stick together.
Nutrition Information
Yield
16Serving Size
1Amount Per ServingCalories 365Total Fat 18gSaturated Fat 10gUnsaturated Fat 8gCholesterol 37mgSodium 126mgCarbohydrates 55gFiber 3gSugar 30gProtein 5g