Chunky Chocolate Flapjack Recipe

Chunky Chocolate Flapjack Recipe

A firm favourite treat for everyone in the family, Chocolate Flapjack is so easy to make. It’s one of those recipes that you probably have all the ingredients for in your store cupboard already.

It makes a nice accompaniment with an afternoon cuppa  or to finish off your lunch with.

served chocolate flapjacks

If the basic recipe is a little too plain for you, spice it up a little by adding a teaspoon of cinnamon or by throwing a handful of chopped mixed nuts, fruit, or chocolate drops into the oat mixture.

To make the Chocolate Flapjack

Chunky Chocolate Flapjack Recipe

4 from 5 votes
Recipe by Paul Steele Course: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

380

kcal

Chocolate Flapjack is so easy to make. It’s one of those recipes that you probably have all the ingredients for in your store cupboard already.

Ingredients

  • For The Flapjacks
  • 220 g porridge oats

  • 140 g unsalted butter

  • 125 g light brown soft sugar

  • 1 tbsp golden syrup

  • For The Chocolate Topping
  • 150 g dark chocolate

Directions

  • First, weigh out the oats into a large mixing bowl.
  • Put the butter, sugar and syrup into a heavy based saucepan and warm over a gentle heat, stirring until the sugar has dissolved. Remove from the heat.
  • Once this has melted , mix well with the oats and add any of your chosen extras at this point if using them.
  • Pour the whole mixture into the baking tin and level it out, pressing down flat with a spatula.
  • Bake in the oven for 20-25 minutes until golden brown. Once baked leave to cool completely.
  • Chop up your chocolate and melt using a microwave. Stop it every 20 seconds and give the chocolate a quick stir. Repeat this process until the chocolate is melted. By checking, you ensure you are not burning it.
  • Pour the chocolate over the flapjack base and leave to cool and harden.
  • Once firm, cut into portions and enjoy.

Store in an airtight container. This keeps for about a week.

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