Chocolate Flapjacks

Sweet and crunchy 5 ingredient Chocolate Flapjacks are a delicious and easy-to-make treat that everyone loves.

Made using just a handful of basic ingredients (butter, golden syrup, oats, brown sugar and chocolate)… have this slice prepared and baked in just 40 minutes. Perfect for school lunch boxes, morning tea or picnics!

Flapjacks are a popular British sweet treat traditionally made with oats and golden syrup. Similar to granola bars, muesli slice or ANZAC slice, flapjacks are baked to perfection with just the right amount of crunch and chewiness!

My flapjacks are made using just 5 traditional ingredients.. BUT with the addition of a layer of chocolate on top! YASSS!

Flapjacks are often served with a cold glass of milk or a cup of tea or coffee, but they’re also delicious as a quick snack or in school lunch boxes.

Love the sound of flapjacks? Try these other delicious classic slice recipes too – peppermint slice, lemon coconut slice, hedgehog slice and chocolate caramel slice.

Why You’re Going To Love This Recipe

Sweet And Delicious – this chocolate flapjacks recipe is sweet and satisfying with the perfect amount of chewiness and CRUNCH!
Quick And Easy To Make – the recipe is also very quick and easy to make – with just 10 minutes prep time and 30 minutes baking time!
Loaded With Chocolatey Goodness – as if the classic flapjacks taste wasn’t enough, my recipe is also topped with milk chocolate for an extra dose of deliciousness.
Freezer-Friendly – freeze any leftovers for up to 3 months. Remove from the freezer and consume once defrosted (it will only take a few minutes!).
Thermomix & Conventional Methods – chocolate flapjacks can be made the conventional way using a microwave or stovetop, bowl and spoon, or you can use a Thermomix if you have one. I’ve included both methods in the recipe card below.

What You Need

Just 5 basic ingredients is all it takes to make these oaty, chewy, caramel flavoured flapjacks with chocolate on top!

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

Butter – I use unsalted butter in this recipe, however if you are using salted butter, just omit the pinch of salt.
Brown Sugar – use regular brown sugar or dark brown sugar.
Golden Syrup – works best for this recipe however you can substitute with maple syrup, corn syrup or honey if you can’t find golden syrup, or you can make your own.
Quick Oats – are best for this recipe as they hold the slice better than regular old fashioned rolled oats.
Milk Chocolate – use a good quality milk chocolate such as Cadbury or Nestle. You can substitute milk chocolate with white or dark chocolate if preferred.
Coconut Oil (optional) – this is optional but it helps to stop the chocolate layer from cracking when cut.

Equipment Required

You will need a microwave, stove-top or Thermomix for melting the ingredients.

You will also need a 20cm (8 inch) square baking tin and an oven.

I specify fan-forced oven temperatures in my recipes. If using a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

10 minutes prep time and 5 simple steps is all it takes to make chocolate flapjacks!

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Preheat Oven And Prep The Baking Pan

Preheat the oven to 150 degrees celsius (fan-forced).

Grease and line a 20cm (8 inch) square cake tin with baking paper. Set aside.

Step 2 – Combine The Ingredients

Place the butter, golden syrup, brown sugar (and salt, if using) into a microwave-safe bowl. Melt on 50% power for 4 minutes (stirring every minute).

Step 3 – Add The Oats

Add the quick oats to the bowl and stir until all of the oats are coated in the golden syrup mixture.

Step 4 – Bake

Press the mixture firmly into the prepared baking tin.

Bake for 30 minutes or until golden on top.

Note: the mixture will still be soft, however, it will firm up as it cools.

Allow to cool completely.

Step 5 – Add The Chocolate Topping

Place the milk chocolate and coconut oil (optional) into a microwave-safe bowl. Melt for 3 minutes, 50% power, or until just melted (stirring every 30 seconds).

Pour the melted chocolate over the slice. Place into the fridge for a minimum of 1 hour before cutting into pieces.

Expert Tips

If you don’t have a microwave, you can melt the butter, golden syrup, brown sugar, and salt in a saucepan over low heat.
If you want an extra chocolatey treat, add some chocolate chips to the mixture before pressing it into the tin.
These flapjacks are best stored in an airtight container in the fridge for up to 2 weeks. Storing them in the fridge will keep the flapjacks super chewy and crunchy.
Flapjacks can also be frozen for up to 3 months.
Add extra toppings like chopped nuts or shredded coconut.
You could also use dark chocolate or white chocolate in place of the milk chocolate.

FAQ’s

Why is my flapjack so hard and crunchy?

Flapjacks are traditionally a crunchy treat! If you would like your flapjacks to be more chewy and less crunchy, simply reduce the cooking time slightly.

What can you use instead of golden syrup for flapjacks?

Because of their comparable textures, honey, corn syrup and golden syrup can frequently be swapped 1:1 in recipes that call for the latter. Although the tastes are slightly different, they all add sweetness and are identical in texture.

Can you freeze chocolate flapjacks?

Absolutely! You can freeze flapjacks in an airtight container for up to 3 months. They will take just a few minutes at room temperature to defrost.

Related Recipes

This chocolate flapjack recipe is a delicious and easy treat that everyone loves! If you are looking for more sweet oat recipes, then you might like:

Sweet and crunchy 5 ingredient Chocolate Flapjacks are a delicious and easy-to-make treat that everyone loves.

Course: bars and slices, lunch box snacks
Cuisine: british, slices and bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 serves
Calories: 214kcal

Ingredients

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm (8 inch) square cake tin with baking paper. Set aside.
Place the butter, golden syrup, brown sugar and salt into a microwave-safe bowl. Melt on 50% power for 4 minutes (stirring every minute). If using a Thermomix: Place the butter (chopped), golden syrup, brown sugar and salt into the Thermomix bowl and melt for 4 minutes, 50 degrees, Speed 2.
Add the quick oats and stir until all of the oats are coated. If using a Thermomix: Add the oats and mix for 10 seconds, REVERSE, Speed 2. Scrape down the sides and mix for a further 10 seconds.
Press the mixture firmly into the prepared baking tin.
Bake for 30 minutes or until golden on top. Note: the mixture will still be soft, however, it will firm up as it cools.
Allow to cool completely.
Place the milk chocolate and coconut oil (optional) into microwave-safe bowl. Melt for 3 minutes, 50% power or until just melted (stirring every 30 seconds). If using a Thermomix: Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3 minutes, 50 degrees, Speed 2.
Pour the melted chocolate over the slice. Place into the fridge for a minimum of 1 hour before cutting into pieces.

Notes

RECIPE NOTES & TIPS

If using salted butter, omit the pinch of salt.
If you don’t have a microwave, you can melt the butter, golden syrup, brown sugar, and salt in a saucepan over low heat.
For an extra chocolatey treat, add some chocolate chips to the mixture before pressing it into the tin.
These flapjacks are best stored in an airtight container in the fridge for up to 2 weeks.
Freeze for up to 3 months.
Add extra toppings like chopped nuts or shredded coconut.
You could also use dark chocolate or white chocolate in this recipe.

Recipe by CookGoodRecipes.com

Nutrition

Chocolate Flapjacks
0 (0)

Why You’re Going To Love This Recipe

What You Need

Equipment Required

Step By Step Instructions