Description
Soft and chewy chocolate flapjacks made with jumbo oats, milk and dark chocolate chips, and a rich chocolate topping. Perfect for snacking or a sweet breakfast.
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)
Instructions
- Preheat oven to 160 °C and line a 22 cm (9-inch) square baking tin with parchment paper.
- Melt butter, golden syrup, and brown sugar in a saucepan over medium heat, stirring until smooth.
- In a large bowl, mix oats with milk and dark chocolate chips. Pour in the warm syrup mixture and stir until evenly coated.
- Press the mixture firmly into the prepared tin. Bake for 15–20 minutes until the edges are golden.
- Cool completely in the tin to set.
- For the topping, melt dark chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle or spread chocolate topping over cooled flapjacks.
- Chill in the fridge for 2 hours or freeze for 15 minutes until the topping sets.
- Slice into 16 squares and serve.
Notes
- Use certified gluten-free oats for a gluten-free version.
- Swap butter and chocolate for vegan alternatives for a vegan version.
- Store in an airtight container at room temp for 4 days or fridge for 1 week.
- Freeze without topping for up to 2 months.
- Add nuts, dried fruit, or protein powder for variations.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
