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Best chocolate flapjacks ever recipe

Best chocolate flapjacks ever recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Flapjacks

The title says it all! These simple flapjacks are topped with chocolate icing and a hint of cinnamon.


Devon, England, UK

9 people made this

IngredientsMakes: 12 to 16 flapjacks

  • 400g butter
  • 220g dark brown soft sugar
  • 3 tablespoons golden syrup
  • 300g milk or dark chocolate, chopped
  • 340g oats
  • 1 teaspoon ground cinnamon (optional)

MethodPrep:10min ›Cook:15min ›Extra time:1hr › Ready in:1hr25min

  1. Preheat the oven to 180 C / Gas 4. Grease your baking tray and melt 250g of the butter in a saucepan.
  2. When butter has melted take off the heat. Add the sugar, golden syrup and 100g of the chocolate, and stir well. Add oats and stir well, then pour in baking tray and smooth out with the back of a spoon.
  3. Bake for 15 minutes. When you take them out of the oven, don't stress about the flapjacks not being set because they will set as they cool.
  4. While flapjacks are cooling you can start to make the topping. Melt the rest of the butter and chocolate, add the cinnamon and stir well. Cool the topping in fridge until set, 1 to 2 hours.
  5. When flapjacks and topping are set and cooled, spread chocolate topping over flapjacks, score and serve.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

The photo provided for this recipe looks really genuinely good.When I made them myself, they were horrifically bad! I followed the recipe to the letter, yet it all went so very wrong.It was like oats swimming in water, and it stayed swimming in water. Nothing set.I like to try a variety of recipes to find the perfect one. From what I experienced, this definitely is not the perfect flapjack recipe.I'll be returning to my original simple recipe.I don't think it helped that it was the writer of this recipe that left it the first and only 5 star rating.-10 Dec 2012

very gooey but tasty-27 Sep 2014

-04 Sep 2012


Just add chocolate, or dates, or banana … 10 delicious flapjack recipes to suit every taste

P erhaps I am over-generalising, but I feel that the flapjack rarely migrates from the home economics class into everyday adult life. Yet at this moment, it hits all the notes: it is wholesome, very simple, you can bake it with children and you can throw any old nonsense in to no obvious ill effect. Plus, it needs no flour, which is great if you can’t get hold of any, and oats are incredibly good value. There is no kitchen alchemy involving things that have a habit of going wrong – no raising agent, no uncertainty from adding an egg.

I tried every which way, with the “help” of an outrageously careless 10-year-old, to get one wrong, just for the suspense. There were rumours that tin size was important, that the wrong dimensions messed with the texture. It is true that a thinner flapjack will have a more biscuity, less squidgy mouthfeel, but biscuity is still fine, otherwise why would people eat biscuits? It is also true that the finer the oats, the more they hold together in the finished product, but even jumbo oats didn’t fall apart as I had been led to believe. But if this really worries you, you can make them finer by whizzing them first in a food processor, anyway.

Having said that all flapjacks are equally good, it would be contradictory to claim that these are the 10 best: think of them, rather, as a flapjack for every taste.


There are plenty of amazing flapjacks recipes out there with seeds, nuts, fruit and other additions but it is not always easy to find a good traditional flapjack recipe. I am a purist and don’t think flour has any place in a flapjack!

This is the recipe that I have been using since I was a child. I know it was a recipe cut out from the back of a box of oats (Scotts Porage Oats, I think) and lived in my mum’s recipe book. Saturday afternoons we would nearly always make something quick: flapjacks, traybakes, cupcakes, scones, and so on. Flapjacks have always been one of my favourites.

This was the easiest recipe to remember when everything was done in pounds and ounces: 8, 6, 4 and 1 (the 1 slightly messed it up but even so): 8oz oats, 6oz butter, 4oz Demerara sugar and 1 tablespoon golden syrup. I still can’t read or remember a recipe in grams as well as I can in ounces but I try!

If you have Demerara sugar, use it, as it makes all the difference. They are really not as good with granulated or soft brown sugar. Real butter instead of margarine is definitely preferable, and if you use unsalted butter add a little pinch of salt as the salt really lifts the taste.

Flapjacks are perfect as a last minute option if you have guests as they are quick and use store cupboard ingredients: no need for any eggs or unusual ingredients. Children love to make them: the only supervision they need is with the hob and the oven.

If you manage to give these a try I’d love to hear how you think they compare with your favourite flapjacks.

1 tablespoon golden syrup

Set the oven to 180ºC. Grease and line a baking tray roughly 10″x7″.

Measure out the butter, sugar and syrup into a large pan.

Melt over a low heat until the butter has melted.

Add the oats and mix well to combine.

Tip the mixture into the baking tray and spread out. It is important to press the mixture down firmly and evenly with the back of a spoon, otherwise it will not hold together when baked.

Put into the oven and bake for roughly 20-25 minutes or until golden brown all over: take care not to burn around the edges.

Remove from the oven and allow to cool in the pan.

If you can resist it, it is much easier to cut the flapjack into squares or rectangles when cool.

When I made these I thought I might have a few left over and checked online to see whether they could be frozen. The general consensus was that they could be, although as there weren’t any left over I haven’t had the opportunity to try it myself.


Is a Flapjack and a Pancake The Same Thing?

There are slight differences between a flapjack and a pancake. Traditionally, a pancake from the UK is thinner and more like a crepe, but a bit moister. In the US and Canada, pancakes are thicker and fluffier.

For most, the term pancake and flapjack is pretty interchangeable. There are some differences. Flapjacks tend to be a bit more regional and almost always tend to be smaller in size, and more fried with a crispier exterior than the soft large pancakes most restaurants serve.


Now onto the desserts. Rocky roads to picnics are what hot dogs are to BBQs. Essential. Nigella has worked her magic to create these rocky road crunch bars. They’re everything you want a sweet treat to be: soft, chewy, chocolate-y with crunchy bits. I’m actually getting hungry thinking about them. Make sure to pack them next to your cold drinks to stop them from melting.

Olive magazine’s recipe for butterscotch and pretzel millionaire shortbread is manna from heaven. These sweet treats hit that addictive combination of sweet and salty, making them absolutely possible to say no to. The only thing you must say no to is your friend who asks for seconds — any leftovers are for you and you alone.


The Ingredients to Make Chocolate Chip Flapjacks

  • In a medium saucepan, add the butter, brown sugar and honey. Place over a medium heat on the stove top and stir until it melts. This will take 2 – 3 minutes. Don’t let it boil or bubble. Remove from heat.
  • Put the oats into a mixing bowl
  • Pour the melted mixture into the oats and stir. Leave this to cool. It’s really important you leave this to cool before adding the chocolate chips. If you add it when the mixture is warm, the chocolate chips will melt.
  • Add the chocolate chips. I’m using dark semi sweet chocolate chips, but you can use which ever kind you prefer.
  • Gently stir them in. You will probably notice that some of them will melt slightly and this will happen so don’t worry about it.
  • I’m using an 8 x 8 inch baking dish. I greased it and lined it with parchment paper.
  • Put your mixture in the pan and evenly flatten it out. Firmly press it into the pan. You have to firmly press it in. I have to stress this point. The oats need to be packed in, otherwise they will crumble apart when baked.
  • Bake in a preheated 350 degrees F/180 degrees C oven for about 15 minutes. They will be slightly golden at the edges and soft to touch when they are ready.

  • Allow to cool, completely! Again, this is really important. When they come out of the oven they will still be soft and appear a little under baked. They are not. They will set as they cool. I know it hard to leave things to cool, but you just got to…hahaha!
  • I leave mine for at least an hour before I attempt cutting into them. And here’s why I use parchment paper.
  • When they have completely cooled, I lift out the parchment paper with the flapjacks and place it on a cutting board. Then I use a large sharp knife to cut them into 16 equal flapjacks.

And that my friends is how to make perfect flapjacks.

These are on the soft side. If you prefer crispier flapjacks, bake them longer than the stated time. We like ours a little soft and chewy.

My introduction to flapjacks was about 20 years ago and I made many before I got them just right.

I am pretty sure the very first time I had a flapjack was at Gigi’s place. That’s my mother in law and it was a long time ago.

I remember them being sweet, chewy and delicious. I asked for the recipe. For which there wasn’t really one. Just a spoken word about how much portions of fat to sugar. So, I did my best, and failed. I tried again, and failed. But eventually I got it right…haha!


Green and blacks chocolate flapjacks recipe

Easy and cheap to create, flapjacks are an easy way to consider a nourishing snack which will improve your levels of energy. Most effectively achieved so that they continue to be a little gooey.

Flapjacks

Time for you to Prepare: ten minutes.

Time for you to Prepare: fifteen minutes.

Ideal For: Nutritious quick snacks right out the store cupboard, comfort food, tasty breakfast bars.

  • 80g of Brown Sugar
  • 40g of Butter
  • 60g of Margarine
  • 250g of Oatmeal
  • A pinch of Salt
  • 1 Blueberry
  • 3 tablespoons Honey
  • Chocolate (optional)
  1. Melt the butter and also the Margarine inside a deep saucepan on the really low heat.
  2. Add some brown sugar and three tablespoons honey and blend well til you have a liquid substance.
  3. Add the oatmeal, if you discover it simpler add them in progressively stirring and since the oatmeal using the mixture.
  4. Give a pinch of salt.
  5. Mash the blueberry right into a liquid pulp and blend in to the oatmeal (this can have a good couple of minutes to make sure that the blueberry is fully included).
  6. Obtain a knife and spread the oatmeal evenly on the baking tray.
  7. Put the baking tray to the middle shelf inside a preheated oven (gas mark 5, 220 C) and bake for fifteen minutes, examining the progress regularly. Remove once the mixture starts turning a more dark colour.
  8. Are a symbol of just a few minutes, cut the flapjack into as numerous pieces as you want.
  9. It may seem better to leave the flapjacks for any couple of hrs to awesome lower although to nibble on them striaight away.

Eco-friendly Blacks

Scrumptious organic recipe British chocolate from Eco-friendly and Blacks.

Cadbury Gifts

Traditional British chocolate presents.

British Recipes

Traditional hampers designed to British recipes from Virginia Hayward. Distinctive quality regional favourites.


Traditional Flapjacks

Nothing says nostalgia like the humble flapjack. We believe that the flapjack is a staple recipe that everyone needs up their sleeve. Very easy to make and requiring few storecupboard ingredients, it's the perfect bake for a quick sugar fix.

Crunchy or chewy is the real question when it comes to flapjacks. If you prefer a crunchy flapjack, then bake your mixture in a shallow baking tin, at a slightly higher temperature and for longer.

To make sure your flapjacks aren't too crumbly to handle, firmly press your oats into the tin prior to baking and fully cool your flapjacks in the tin before removing and cutting into squares.

You can use any oats that you have in your cupboard to make flapjacks, each oat will provide a different texture. However, the main two types of oats used in flapjacks are jumbo and porridge.

Jumbo Oats: This is when oat groats are steamed and then passed through a roller to produce large oats. This is the preferred choice of oats for many flapjack recipes as they provide more of an interesting texture and a chewy bite. Using purely jumbo oats can result in a more crumbly flapjack that's a little more fragile.

Porridge Oats: This is when groats are ground into smaller pieces, meaning they are quicker to cook. In a flapjack recipe, these oats provide a closer and crunchier texture.

Sometimes a combination of the two types of oats is used to create a flapjack with an interesting texture that's easier to handle.

Using brown sugar over white will add a deeper, toffee flavour to your flapjacks and using sugars with larger crystals, such as demerara, will result in a slight sweet crunch running through your flapjacks.

Golden syrup is the preferred choice over honey as honey tends to overpower the flavour of the flapjacks.

Flavourings

We use cinnamon, orange zest and raisins to flavour the flapjacks in the recipe below, but you can use any of your favourite flavourings.

&bull Mix chocolate chips through the oat mixture before it goes in the oven

&bull Mix dried/freeze dried fruit through the oat mixture before it goes in the oven

&bull Drizzle melted chocolate over the cooled flapjacks

&bull Drizzle melted peanut butter over the cooled flapjacks

&bull Mix frozen fruit through the oat mixture before it goes in the oven


Honeycomb Flapjacks!

A classic traybake, with a sweet chocolatey twist – Honeycomb Flapjacks!

I have had many requests for a recipe like this, and no doubt, there will be more than one flapjack recipe on my blog – however, I couldn’t resist posting these ones! Honey is an odd one for me, but I LOVE using it in baking.

These flapjacks have a honey themed base rather than golden syrup, and to make it even more ‘honey themed’ I of course topped them with honeycomb. I like a theme, I roll with it!

They’re crunchy, gooey, sweet, chocolatey, honey-y and delicious. I’ve made these many times for a simple bake to have in the background, something that can easily be in the kitchen – or made in a rush, they’re so simple!

This recipe is so versatile that you can add raisins, nuts, orange zest, chocolate chips, or any chocolate bar on top that you like – but I like this combination best.

The basic recipe is just four ingredients for the actual flapjacks, and I am just obsessed with it. Honey, Butter, Sugar and Oats! Literally that simple.

My other Millionaires Flapjacks vary slightly because I wanted to do a golden syrup related flapjack, but I know there are plenty of you out there who would love a Honey version too!

The milk chocolate on top gives it a creamy texture that I can often crave with traybakes (I think this is obvious… how many chocolatey bakes do I have on my blog?!) But seriously – this is also optional.

You could even use Dark Chocolate, or White Chocolate, or any flavoured chocolate that you can melt down! I just went for milk chocolate so it went well with the Cadburys Crunchies!

If you wanted an AMAZING basic flapjack recipe, then these are top notch. Even though I have updated this post in June 2019, when it was originally posted nearly four years prior.. the recipe didn’t change. I just love it THAT much! Enjoy! x


How long will these fruity flapjacks keep for?

The flapjacks will keep for up to 7 days in an airtight container. I often bake them on a Sunday night for the week ahead!

Did you make these fruity flapjacks? Let me know what you thought of the recipe! leave a comment below and rate the recipe out of five by clicking on the stars in the recipe card.

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