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Chewy, oaty, caramelly chocolate flapjacks are a British bar almost like a granola bar. With just a handful of ingredients they take literally 15 minutes of effort (if that) and are incredibly delicious.
quick cooking rolled oats
(1 ½ sticks / 6oz)
(80g / 2.8oz)
(134g / 4.7oz)
milk chocolate, finely chopped
20cm / 8 inch square baking tin
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.
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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