Name: Soft and Chewy Chocolate Flapjacks
Prep time: 10 min
Cook time: PT-487343H17M21S
Total time: 2 h 30 min
Cuisine: British
Ingredients: 300g jumbo rolled oats; 175g butter; 125g light brown sugar; 100g golden syrup; 75g milk chocolate chips; 75g dark chocolate chips; 1 tsp vanilla extract (optional); 100g dark chocolate (for topping); 1 tbsp butter (for topping)

Jump to Recipe·Print Recipe

I’m excited to share this recipe for soft and chewy chocolate flapjacks—an irresistible treat that’s perfect for a snack or a sweet breakfast. Oats add that satisfying chewiness while layers of milk and dark chocolate bring rich, indulgent flavor. I find them simple to make, yet always a crowd-pleaser!

Soft and Chewy Chocolate Flapjacks

Why You’ll Love This Recipe

I love how these flapjacks come together in just one bowl and bake quickly for 15–20 minutes. The texture hits the sweet spot—not too soft, not too crispy—with jumbo rolled oats forming a hearty base. Double chocolate (milk and dark chips) delivers an intense flavor that’s hard to resist. It’s also kid-friendly—I’ve had little hands help measure oats and drizzle chocolate! Plus, the ingredients are flexible; you can easily swap things to suit your pantry or dietary needs.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo rolled oats
Butter
Light brown sugar
Golden syrup
Milk chocolate chips
Dark chocolate chips
Vanilla extract (optional)
Dark chocolate (for topping)
Butter (for topping)

directions

Preheat your oven to 160 °C and line a 22 cm (9-inch) square baking tin with parchment paper.
Melt the butter, golden syrup, and brown sugar in a saucepan over medium heat, stirring until smooth.
In a large bowl, mix the oats with both types of chocolate chips. Pour the warm syrup mixture over and stir until the oats are evenly coated and some chips begin to melt.
Press the mixture firmly and evenly into the prepared tin. Bake for 15–20 minutes, or until the edges turn golden. Let cool completely in the tin so the flapjacks set well.
To make the topping, melt dark chocolate and butter together in a microwave-safe bowl on 30-second intervals, stirring in between, until glossy and smooth.
Once the flapjacks are cool, drizzle or spread the chocolate topping evenly. Chill in the fridge for a couple of hours or freeze for 15 minutes to set the chocolate before slicing into squares.

Servings and timing

These flapjacks make about 16 squares. Prep time is roughly 10 minutes, baking takes 15–20 minutes, plus at least 2 hours to let the topping set (you can speed this up in the fridge or freezer).

Variations

Gluten‑Free: Use certified gluten‑free oats.
Vegan: Swap butter with plant‑based margarine and use vegan chocolate chips.
Nutty: Stir in chopped nuts like almonds or walnuts for extra texture.
Fruity: Add dried cranberries or raisins to the oat mix.
Peanut‑Butter Twist: Swirl a few tablespoons of peanut butter into the melted syrup mix before combining with oats.

storage/reheating

Store the flapjacks in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. You can also freeze them (without topping) for up to 2 months—just thaw overnight and add fresh chocolate topping afterward. To warm before serving, pop them in the microwave for 10–15 seconds or in a low‑heat oven for a few minutes for that freshly‑baked feel.

FAQs

How can I make sure the flapjacks don’t turn out too hard?

I find that keeping the bake time around 15 minutes—just until the edges are golden and the center still feels slightly soft—helps maintain the perfect chewiness.

Can I use different sweeteners instead of golden syrup?

Yes! Maple syrup or honey both work, though they may change the flavor slightly. Maple syrup adds a lovely depth, while honey is a bit sweeter.

What’s the best way to cut them neatly once chilled?

I like chilling the flapjacks completely and then using a sharp knife warmed under hot water to create clean slices—wiping the blade between cuts helps too.

Can I add protein powder or seeds to make them healthier?

Absolutely. Stir in a scoop of protein powder, chia seeds, or flaxseeds when you add the oats. You may need a little extra syrup or butter to keep the binding right.

Why is it important to cool completely before topping?

If the flapjacks are warm, the chocolate topping can melt or become runny, causing it not to set properly. Patience really makes a difference here!

Conclusion

Soft and chewy chocolate flapjacks are a go‑to treat in my kitchen—easy to make, endlessly adaptable, and utterly delicious. Whether I fancy a chocolatey bite with my coffee or need a kid‑friendly school snack, these flapjacks always hit the spot. I hope making and enjoying them brings as much joy to you as it does to me!