Description
These Soft and Chewy Chocolate Flapjacks are a deliciously rich treat combining jumbo rolled oats with a golden syrup and butter base, studded with both milk and dark chocolate chips. Topped with a smooth layer of melted dark chocolate, they offer a perfect balance of chewy texture and indulgent chocolate flavor, ideal for snack time or dessert.
Ingredients
Scale
Base
- 300g jumbo rolled oats
- 175g butter
- 125g light brown sugar
- 100g golden syrup
- 75g milk chocolate chips
- 75g dark chocolate chips
- 1 tsp vanilla extract (optional)
Topping
- 100g dark chocolate
- 1 tbsp butter
Instructions
- Preheat and Prepare: Preheat your oven to 160 °C and line a 22 cm (9-inch) square baking tin with parchment paper to prevent sticking and ensure easy removal later.
- Melt Syrup Mixture: In a saucepan over medium heat, melt the butter, golden syrup, and light brown sugar together, stirring constantly until the mixture is smooth and fully combined.
- Combine Ingredients: In a large bowl, mix the jumbo rolled oats with the milk and dark chocolate chips. Pour the warm syrup mixture over the oats and chocolate, stirring thoroughly until everything is evenly coated.
- Press and Bake: Transfer the mixture into the prepared baking tin, pressing it down firmly and evenly. Bake in the preheated oven for 15 to 20 minutes until the edges turn golden brown but the center remains soft.
- Cool to Set: Allow the flapjack base to cool completely in the tin, which helps it set properly for the topping application.
- Melt Topping: For the topping, melt the dark chocolate and 1 tablespoon of butter together in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until smooth and glossy.
- Apply Topping: Drizzle or evenly spread the melted chocolate topping over the cooled flapjacks to create a luscious chocolate layer.
- Chill: Place the flapjacks in the fridge for 2 hours or freeze for 15 minutes to allow the chocolate topping to harden and set completely.
- Slice and Serve: Once set, slice the flapjacks into 16 equal squares and serve as a chewy, chocolatey treat.
Notes
- You can omit the vanilla extract if you prefer, but it adds a lovely depth to the flavor.
- Press the oat mixture firmly into the tin to ensure the flapjacks hold together well.
- To prevent chocolate topping from cracking, let the base cool fully before applying melted chocolate.
- Storing flapjacks in an airtight container in the fridge keeps them fresh for up to a week.
- For a nutty variation, add chopped nuts to the oat mixture before baking.
