These chocolate flapjacks are a quick and tasty treat made with chewy oats and rich chocolate. Perfect for a sweet snack or breakfast, they are easy to make and sure to be a hit!
You'll also love my easy, healthy flapjack recipe and these chewy oat and raisin cookies.
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⭐️ Why this recipe works
- Versatile Ingredients: Uses simple and accessible ingredients that can easily be substituted or adjusted.
- Double Chocolate: Combines both milk and dark chocolate chips for a rich, deep flavour.
- Perfect Texture: Balances chewy and crispy textures by using jumbo rolled oats.
- Quick Preparation: Requires minimal prep time and is easy to make in one bowl.
- Kid-Friendly: A fun recipe that kids can help with and will love eating.
🧾 Ingredients overview
- Jumbo Rolled Oats: Provide a chewy texture and are the base of the flapjacks.
- Butter: Adds richness and helps bind the ingredients together.
- Light Brown Sugar: Sweetens the flapjacks and adds a hint of caramel flavour.
- Golden Syrup: Acts as a sweetener and helps to bind the mixture.
- Milk Chocolate Chips: Adds sweetness and creamy texture.
- Dark Chocolate Chips: Provides a rich, deep chocolate flavour.
- Vanilla Extract (optional): Enhances the overall flavour with a subtle vanilla note.
- Dark Chocolate (for topping): Adds a smooth, rich chocolate layer.
- Butter (for topping): Ensures the topping is glossy and smooth.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Soft and Chewy Chocolate Flapjacks recipe step-by-step
- Preheat and Prepare: Preheat your oven to 160°C. Line a 22 cm square baking tin with baking paper.
- Melt Ingredients: In a saucepan, combine the butter, golden syrup, and brown sugar. Place over medium heat, stirring frequently until fully melted and smooth.
- Combine Oats and Chocolate: In a large mixing bowl, measure the oats and add both the milk and dark chocolate chips. Pour the melted butter mixture over the oats and stir thoroughly until all oats are coated and some chocolate chips begin to melt.
- Bake: Press the mixture evenly into the prepared baking tin. Bake in the preheated oven for 15-20 minutes until the edges are golden. Remove from the oven and allow to cool completely in the tin to ensure they set properly.
- Prepare the Chocolate Topping: Place the dark chocolate pieces and butter in a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring each time until smooth (about 2 minutes total).
- Glaze the Flapjacks: Once the flapjacks are cool, drizzle the melted chocolate over the top or spread it evenly to cover completely. Allow the chocolate to set before cutting into squares. To speed up setting, you can refrigerate the flapjacks for a couple of hours or freeze them for about 15 minutes.
📖 Variations
- Gluten-Free: Use gluten-free oats to make the recipe suitable for those with gluten intolerance.
- Vegan: Substitute the butter with a plant-based margarine and use vegan chocolate chips.
- Nutty Flavour: Add a handful of chopped nuts such as almonds or walnuts to the mixture for extra crunch.
- Dried Fruits: Incorporate dried fruits like cranberries or raisins for added sweetness and texture.
- Peanut Butter: Swirl in a few tablespoons of peanut butter into the melted butter mixture for a nutty twist.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Toasting Oats: Lightly toast the oats in the oven for 5-10 minutes before mixing for a deeper flavour.
- Cooling Time: Ensure the flapjacks are completely cool before adding the chocolate topping to prevent it from melting.
- Flaky Sea Salt: A pinch of sea salt sprinkled over the chocolate topping can enhance the sweetness and add a sophisticated flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled flapjacks in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, place the flapjacks in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To refresh the flapjacks, warm them in a microwave for 10-15 seconds or in a 150°C oven for 5-10 minutes.
❓Recipe FAQ's
Can I add spices to my flapjacks?
Absolutely, spices like cinnamon, nutmeg, or a pinch of mixed spice can add some warm flavours.
How can I make my flapjacks more indulgent?
Drizzle caramel sauce or add a layer of peanut butter before topping with chocolate for an extra indulgent treat.
How can I make my flapjacks more chewy?
Adding a bit more golden syrup or honey can make the flapjacks chewier. Also, ensure you’re not over-baking them.
Looking for other easy baking recipes like this? Try these:
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Soft and Chewy Chocolate Flapjacks
These chocolate flapjacks are the perfect combination of chewy oats and rich chocolate, making them a delightful treat for any occasion. Simple to prepare and utterly delicious, they are sure to become a favourite!
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Servings: 16 bars
Ingredients
- 315 g (3 ⅔ cups) jumbo rolled oats
- 150 g (¾ cups) butter
- 150 g (⅔ cups) light brown sugar
- 3-4 tablespoons golden syrup, see notes
- 100 g (½ cups) milk chocolate chips
- 100 g (½ cups) dark chocolate chips
- 2 teaspoons vanilla extract, optional
For the chocolate topping:
- 150 g (⅘ cups) dark chocolate, broken into pieces
- 1 tablespoon butter
Instructions
Preheat and Prepare:
- Preheat your oven to 160°C. Line a 22 cm square baking tin with baking paper.
Melt Ingredients:
- In a saucepan, combine the butter, golden syrup, and brown sugar. Place over medium heat, stirring frequently until fully melted and smooth.
Combine Oats and Chocolate:
- In a large mixing bowl, measure the oats and add both the milk and dark chocolate chips. Pour the melted butter mixture over the oats and stir thoroughly until all oats are coated and some chocolate chips begin to melt.
Bake:
- Press the mixture evenly into the prepared baking tin. Bake in the preheated oven for 15-20 minutes until the edges are golden. Remove from the oven and allow to cool completely in the tin to ensure they set properly.
Prepare the Chocolate Topping:
- Place the dark chocolate pieces and butter in a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring each time until smooth (about 2 minutes total).
Glaze the Flapjacks:
- Once the flapjacks are cool, drizzle the melted chocolate over the top or spread it evenly to cover completely. Allow the chocolate to set before cutting into squares. To speed up setting, you can refrigerate the flapjacks for a couple of hours or freeze them for about 15 minutes.
Notes
- Golden Syrup: The amount of golden syrup can be adjusted to your preference. More syrup will result in softer, chewier flapjacks. Start with 3 tablespoons and increase if you prefer a softer texture.
- Storage: Store the flapjacks in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months for longer preservation.
Nutrition
Calories: 304kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 194mg | Fiber: 3g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Amelia
These turned out perfect! They are very sweet so dark chocolate works really well! They have the perfect chew and not crumbly at all.
Deborah Rainford
So happy you love these! And thanks so much for taking the time to leave a comment and a rating! It's so appreciated.
Sam
I've tried so many of your recipes and they're all so so good! Thank you!
Helen
Love this recipe! And so do my kids. Thank you so much.
Deborah Rainford
Thanks so much for taking the time to leave a comment and a rating. It means the world!
Sam
Great recipe I did find that my chocolate chips completely melted rather than only a few so my oats were completely covered in melted chocolate….what did I do wrong?
Deborah Rainford
It sounds like the mix was really hot when you added the chocolate chips. Maybe just let the mix cool down for a few minutes before you add them in. I'm sure they were still absolutely delicious, though!
Shell
How many grams of chocolate chips do you use
Deborah Rainford
200g of chocolate chips. You can use less if you prefer. I just use the whole packet rather than having leftover chips! 🙂
Marie-Christine Wilks
Perfectly delicious! I used dark and white chocolate as it's all I had, put just one teaspoon of vanilla but stuck to the rest of the recipe. Thank you for a top recipe!
Deborah Thompson
Your improvisations sound amazing! Thank you for taking the time to leave a comment and a rating!
Rachel
These are the best chocolate flapjacks I've ever tried. Thank you so much for this recipe. It's easy to make, keeps for over a week and everyone absolutely loves them!