You may already know them but, if not, let me introduce you to chocolate flapjacks. These bars of chewy oats covered in chocolate are a real treat and so simple to make.
They have a very similar flavour to Anzac biscuits or these Kingston biscuits but they have a more soft and chewy texture, even a little sticky.
Why you’ll love it
Flapjacks are so simple to make, you can even get the kiddies involved. Just a handful of ingredients and some mixing in a bowl make it fun one too.
- Easy to make
- 15 minutes effort
- 6 ingredients
- Buttery, caramel flavour
- Perfectly portable
What are flapjacks?
Flapjacks are different things in different places. For instance, in the US and some other countries, flapjacks refer to a type of pancake. In the UK however, what you see here is a flapjack – oats, golden syrup, butter and sugar mixed together and baked into a chewy bar.
While not the traditional, it’s still completely acceptable to cover them in chocolate as I have here.
This Cornflake tart is another British classic too.
Ingredients in chocolate flapjacks
You just need 6 very simple ingredients.
Detailed quantities and directions in the recipe card at the bottom of the post.
- Oats: The main ingredient in flapjacks is oats. I use rolled oats because I love the super chewy texture they give. Using quick oats, they will hold together more firmly though, so feel free to use whichever version you prefer. Traditionally, you would use “porridge oats”, so if you can get those, they’re your best option.
- Golden syrup: Being in Australia we use golden syrup a lot and it’s something that I always have in my pantry. Lyles golden syrup does seem to be very widely available across the world and can even be ordered online. If you can find it, you can swap for honey.
- Butter: Use unsalted butter as salted butters all have varying levels of salt and then you can adjust the salt to taste.
- Brown sugar: This adds to the chewy texture and the caramel flavour. You can substitute dark brown sugar but I wouldn’t use white sugar.
- Salt: I add a little salt to intensify the flavours.
- Chocolate: Although it’s sweeter, I find milk chocolate the perfect topping for flapjacks. I love eating dark chocolate but I found it’s bitterness didn’t go as nicely with the caramelly flavour of the oats.
Make sure to see my notes above about oats. Rolled oats if not pressed together really firmly, will have little (and I mean little) bits fall off here and there after you cut them. It doesn’t worry me and I prefer their more chewy texture.
Using quick oats, the pieces are smaller but they do seem to hold together better. You can also just blitz your rolled oats in a food processor until they’re around half the size.
Tools you’ll need
- I use a 20cm / 8 inch square baking tin to bake mine in. It would work in a round springform tin too – either 20cm / 8 inch or 22.5cm / 9 inch.
- A saucepan to melt together the sugar, golden syrup and butter.
- A large mixing bowl to mix it all together.
How to make chocolate flapjacks
You are going to love how simple these are to make – melt, mix and bake. Being a quick recipe, you can get the kiddies involved too.
See the recipe card below for the full recipe details.
- Melt the mixture: Place butter, sugar, golden syrup and salt in a saucepan (photo 1) and melt it (photo 2), while stirring, over medium heat.
- Mix it together: Pour the mixture into a large bowl with the oats (photo 3) and mix well to combine, making sure everything is well covered. Press it into the lined baking tin (photo 4) and bake.
- When it cools to at least room temperature, melt some chocolate and spread it over the top then let it set before cutting into squares and serving.
Tips and tricks
- Line the tin: By lining the tin, you give yourself little handles of baking paper to help lift the flapjacks out.
There is really nothing else to it. Chocolate flapjacks are just so incredibly simple to make.
Can I add mix-ins?
You could add a little dried fruit like sultanas, raisins or currants and I think that would be lovely. Seeds like pepitas and sunflower seeds would add a little crunch.
You can add chocolate chips too, though not needed, since they’re already sweet. Make sure not to add the choc chips until you’ve already mixed the oats and syrup together – it will give it all a chance to cool slightly.
How to store them
Chocolate flapjacks can be stored either in the pantry or in the fridge in an airtight container and will keep for a couple of weeks, if you can leave them that long. I prefer them chewy from the fridge while the chocolate is cold and firm.
For such a simple treat to make these chocolate flapjacks really are so good. You can leave the chocolate off altogether and just eat the plain flapjacks which is more traditional. Both ways are delicious though, so you can’t go wrong.
You’d be forgiven for thinking these are healthyish with all those oats but they really are a dessert. They’re perfect for picnics, potlucks and lunchboxes too.
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If you try this chocolate flapjacks recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More bars and slices you’ll love
- Coconut Chocolate Fudge Slice
- Chewy Caramel Coconut Bars
- Cinnamon Caramel Crumble Bars
- Chocolate Hedgehog Slice
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Ingredients
- 300 g quick cooking rolled oats (3 cups) (notes)
- 170 g unsalted butter (1 ½ sticks / 6oz)
- ¼ cup golden syrup (80g / 2.8oz)
- ⅔ cup brown sugar (134g / 4.7oz)
- ¼ teaspoon salt
- 100 g milk chocolate, finely chopped
For best results, always weigh ingredients where a weight is provided
Equipment
- 20cm / 8 inch square baking tin
- Saucepan
Instructions
- Preheat the oven to 160C / 325F / 140C fan forced. Line a 20cm / 8 inch square baking tin with baking paper.
- Combine the butter, golden syrup, brown sugar and salt in a saucepan over low-medium heat, stirring often until the butter is melted any everything is combined.
- Add with the oats to a large bowl and mix well until everything is well coated.
- Press into the prepared tin.
- Bake for 35-40 minutes until turning amber / golden on top. The edges will look caramelised and bubbly. It will still look wobbly but will firm up as it cools.
- Cool to room temperature before topping.
- Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second increments stirring really well between each.
- Pour the chocolate over the flapjacks in the tin and place in the fridge for at least 1 hour to set.
- Once set, use the baking paper to lift it out. If it’s sticking, just sit the base of the pan in warm water for 10 seconds.
- Cut into squares and serve.
Notes
- You can use rolled oats, quick oats, or the more traditional porridge oats. Don’t use instant oats. I use rolled oats as I like the chewiness but they don’t hold together as firmly as quick oats.
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6 Comments on “Chocolate Flapjacks”
Doesn’t say how much oats are needed
It’s the first ingredient in the recipe card at the bottom of the post. Click the jump to recipe button.
Really easy but nice
So happy you love them 🙂 Thanks so much for dropping back to review.
I am not familiar with chocolate flapjacks even though I love both baked and no bake oat treats. But I’ve certainly never had oat bars with such a wonderful texture like these ones. Terrific and so inviting!
Thank you so much Ben. The texture really is fantastic.