Soft and Chewy Chocolate Flapjacks

These soft and chewy triple chocolate flapjacks are so easy to make. Rolled oats tossed with melted butter, chocolate chips and vanilla all baked to golden perfection. Drizzle it and cover it all with more chocolate and you're on to dessert bliss. One bowl and one pan are all you need for these absolutely gorgeous chocolatey oat bars.

Chewy Chocolate Flapjacks
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Ingredients needed for chocolate flapjacks

• jumbo rolled oats
• butter
• golden syrup
• light brown sugar (Aldi UK now stocks this. It's a new item!)
• milk & dark chocolate chips
• 1 dark chocolate bar
• vanilla (optional)

Step by step how to

This is truly one of the easiest baking projects. Perfect for a novice baker, making with kids, or just wanting to be in the kitchen and comfort bake but with no stress and using only basic pantry ingredients.

• Weight the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar all well incorporated.
• Measure the oats into a bowl and add in both packets of chocolate chips. Pour the butter syrup mixture over the oats and mix well. The warm syrup will start to melt some of the chocolate chips as you mix. This is perfect and ensures that once the flapjacks are baked every bite will have buttery oats and chocolate. Dreamy!

• Once the oats are completely covered in the buttery syrup (they'll all have a "wet" look to them) press into a square lined baking tin. For this recipe, I used a 9x9 inch (22cm square) tin.
• Bake the flapjacks in a square tin lined with baking paper. Your oven can be preheated to 160ºc. Do this while you're melting the butter and syrup. What we're looking for, is the top of the flapjack to be lightly golden and a little bit darker at the edges. In a preheated oven this should take about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they're too warm when you cut them they'll break apart and won't cut into squares.

Making the chocolate drizzle topping

This really is easy and you will more than likely end up with leftover chocolate.

Simply break the bar into pieces and place in a bowl. Add in a tablespoon of butter and melt in the microwave (be careful not to burn the chocolate) for about 2 minutes. Use a spoon to drizzle the flapjacks with the chocolate, or pour the glaze over the flapjacks and smooth evenly over the top to cover completely. Either way, these are going to be a chocolate lovers dream.

Let the chocolate cool completely on the flapjack before you slice into squares. You can pop them into the fridge for a couple of hours or into the freezer for about 15 minutes to let the chocolate topping set.

Storing chocolate flapjacks

These flapjacks store really well in an airtight container at room temperature, but if you are looking to keep them around longer (they do get eaten so fast!) then I suggest storing them in the freezer and pulling a couple out at a time. To defrost them, just leave them in the fridge (or at room temperature) for a couple of hours. Just leave them wrapped in cling film so that any condensation forms on the cling film, not on the flapjack itself.

I'm pretty sure that right now this is the fastest and easiest way to give yourself a giant hug! So, go on, preheat that oven already!

More easy baking 

• Nutella Blondies
• The Best Brownies
• Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Flapjacks Recipe

These Chocolate Flapjacks are THE BEST! So soft, buttery, and delicious. Covered in chocolate and using pantry ingredients all from Aldi these are the perfect sweet treat!

4.86 from 7 votes

Print Pin Rate

Course: Easy Baking

Cuisine: British

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 16 bars

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Author: Deborah Rainford

Ingredients

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• 315 g (3 ⅔ cups) jumbo rolled oats
• 150 g (⅝ cups) butter
• 150 g (⅔ cups) light brown sugar
• 3-4 tablespoons (3 tablespoons) golden syrup *see notes
• 100 g (3 ½ oz) packet milk chocolate chips
• 100 g (3 ½ oz) packet dark chocolate chips
• 2 teaspoon (2 teaspoon) vanilla extract, optional
• For the chocolate
• 150 g (5 2/7 oz) dark chocolate, broken into pieces
• 1 tablespoon (1 tablespoon) butter

Instructions

• Preheat the oven to 160ºc and line a 9x9 inch (22cm) square tin.
• Weigh the butter, golden syrup and brown sugar into a saucepan. Place over medium heat until everything is melted and whisk well to make sure the butter and melted sugar all well incorporated.
• Measure the oats into a bowl and add in both packets of chocolate chips. Pour the butter syrup mixture over the oats and mix well. The warm syrup will start to melt some of the chocolate chips as you mix. This is perfect and ensures that once the flapjacks are baked every bite will have buttery oats and chocolate.
• Once the oats are completely covered in the buttery syrup (they'll all have a "wet" look to them) press into a square lined baking tin. Bake the flapjacks in a square tin lined with baking paper.
• Bake in the preheated oven for about 15-20 minutes. Remove the flapjacks from the oven and leave them to cool completely in the tin. If they're too warm when you cut them they'll break apart and won't cut into squares.
• For making the glaze
• Simply break the bar into pieces and place in a bowl. Add in a tablespoon of butter and melt in the microwave (be careful not to burn the chocolate) for about 2 minutes. Use a spoon to drizzle the flapjacks with the chocolate, or pour the glaze over the flapjacks and smooth evenly over the top to cover completely. Let the chocolate cool completely on the flapjack before you slice into squares. You can pop them into the fridge for a couple of hours or into the freezer for about 15 minutes to let the chocolate topping set.

Notes

Note 1- The amount of golden syrup has a range because the more you add, the softer and chewier the flapjacks will be. I personally prefer a softer bar, but the choice is yours.

Note 2- Store the flapjacks at room temperature for up to 5 days or freeze for up to 6 months.

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

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