Go Back
–+ servings
Two Chocolate Flapjacks stacked up and one flapjack on the side which has been bitten on a grey plate
Print
4.92 from 58 votes

Chocolate Flapjacks

Chocolate flapjacks are a sweet British treat made with only five ingredients: butter, sugar, golden syrup, porridge oats and chocolate.
Follow along with this chocolate flapjacks recipe, it's easy to make and so delicious!
A little patience is needed to let the flapjacks cool, add your favourite melted chocolate topping and allow it to set hard in the fridge before cutting into chocolate oat bars or squares.
Use a 8 x 8 inches /20 x 20 cm square loose bottom baking tin for best results. You can use a larger tray, but they will be thinner.
Prep Time20 minutes
Active Time15 minutes
Cooling time2 hours
Total Time2 hours 35 minutes
Course: Afternoon Tea, Cake, Kids, picnic, Snack, Vegetarian
Cuisine: British
Keyword: chocolate covered flapjack, chocolate flapjack, chocolate flapjacks, chocolate layer flapjack, chocolate topped flapjack, milk chocolate flapjack
Yield: 16 Squares
Calories: 358kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 200 gram Light Brown sugar
  • 250 gram Butter
  • 5 tablespoon Golden Syrup
  • 350 gram Oats
  • 300 gram Chocolate
Metric - US Customary

Instructions

  • Preheat oven to 180°c / 160°c fan / gas mark 4 / 350 °F. Line 8x8 inch (20x20cm) baking tin with parchment paper. See blog post for advice.
    A baking tray lined with parchment paper
  • Over medium-low heat melt the butter, sugar and golden syrup in a pan together.
    200 gram Light Brown sugar, 250 gram Butter, 5 tablespoon Golden Syrup
    Melted butter, light brown sugar and golden syrup in a cast iron pan
  • Stir until all melted do not allow the mixture to bubble
    Stirring the butter,syrup and brown sugar together with wooden spoon
  • Turn off the heat, and pour in the oats.
    Pouring jumbo oats on top of the melted butter, sugar and golden syrup mixture
  • Stir until the oats are well coated.
    350 gram Oats
    Stirring jumbo oats on top of the melted butter, sugar and golden syrup mixture with a wooden spoon
  • Transfer flapjack mixture into the lined tin.
    Placing coated jumbo oats into a lined baking tin with a wooden spoon
  • Push the mixture firmly into the tin with a spatula.
    Pressing down the coated oats with a black spatula in a lined baking tin
  • Bake in preheated oven at 180°c / 160°c fan / gas mark 4 / 350 °F for 15 minutes.
    Placing the flapjack into the oven with a Wilton bake even strip on the outside of the tin
  • The flapjacks may be slightly coloured on the edges but should still look similar to how they went in. Do not overbake.
    Remove from the oven, the mix will still be soft to touch, don't worry it firms during cooling.
    Leave at room temperature in the tin for about 30 minutes before melting the chocolate.
    Cooked flapjack in the oven with a Wilton bake even strip on the outside of the tin
  • Melt the chocolate in a bain-marie / double boiler or in a mixing bowl over a saucepan of hot water.
    Or on low temperature in the microwave stirring often.
    300 gram Chocolate
    Melting milk chocolate in a glass bowl over boiling water in a saucepan and stirring the chocolate with a wooden spoon
  • See the blog post for more advice on what chocolate to use and the best ways to melt it.
    Stirring melting chocolate with a black spatula in a glass bowl
  • Pour melted chocolate over the cooked flapjack.
    Pouring melted chocolate on top of the flapjack in a lined baking tin
  • Spread the melted chocolate to the edges. Place the whole tin in the fridge to set.
    The longer the better, I recommend 2 hours+ to get the best results and clean cuts.
    Spreading out melted milk chocolate over the flapjack with a spatula
  • Once completely cooled and firm, remove from the tin and pull the baking paper away.
    Chocolate flapjack removed from the baking tin on top of parchment paper
  • We cut ours into 16 equal-sized squares.
    Cutting chocolate flapjacks into squares with a knife
  • Best served at room temperature. If not serving straight away keep in the fridge until required.
    See the blog post for more storage advice.
    Chocolate Flapjacks on parchment paper

Video

Nutrition

Calories: 358kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 108mg | Potassium: 153mg | Fiber: 3g | Sugar: 28g | Vitamin A: 390IU | Calcium: 29mg | Iron: 2mg