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!
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Servings: 16 bars
Ingredients
- 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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