Flapjacks are a super easy treat to make and enjoy. This chocolate flapjack recipe needs only a few simple ingredients and the right technique that’ll guarantee you flapjacks that don’t crumble and fall apart.
What Makes This Recipe Great!
- Easy to Make – Chocolate Topped Flapjacks are the perfect recipe for beginners.
- A Great Energy Boost – The addition of oats, makes a great slow energy release if you need breakfast or a snack when you’re heading out of the door.
- Full of Fibre – While these may be indulgent, they do contain lots of fibre too!
About This Recipe – In More Detail
Flapjacks are a type of sweet oat bar, held together and bound with a mixture of melted butter and golden syrup. They can be enjoyed as snacks, for breakfast on the run and as an afterschool pick me up. What’s better is that they’re so easy to make and taste delicious.
With only 5 ingredients needed, this is the best chocolate flapjack recipe you will find.
This flapjack recipe, has the extra special addition of chocolate, poured over the top, creating a flapjack slice akin to a chocolate bar treat. This chocolatey layer makes them a bit more indulgent and enjoyable than a regular, plain flapjack.
Due to the speediness and simplicity of this recipe, this is a great recipe to make with children. They can help with mixing the ingredients together, pressing it all down in the tin and pouring over the chocolate while you deal with melting and baking processes.
If you love oats check out our delicious crumble topping made with rolled oats and up your crumbles too!
- 20x25cm (8x10inch) Rectangular Baking Tin: A baking tin is required to bake the flapjacks. It provides a sturdy and even surface for the mixture to be spread and baked.
- Mixing Bowl: A mixing bowl is used to combine the ingredients and mix the flapjack mixture. Choose a size that can accommodate all the ingredients and allow room for mixing.
- Saucepan: A saucepan is needed to melt the butter and syrup together. It provides a controlled heat source and ensures even melting of the ingredients.
- Wooden Spoon or Spatula: A wooden spoon or spatula is used for stirring and combining the ingredients in the saucepan. It helps prevent sticking and ensures the mixture is well mixed.
- Baking Parchment or Greaseproof Paper: Baking parchment or greaseproof paper is used to line the baking tin. It prevents the flapjacks from sticking to the tin and makes it easier to remove them after baking.
- Cooling Rack: A cooling rack is used to cool the flapjacks after baking. It allows air to circulate around the flapjacks, preventing them from becoming soggy on the bottom.
- Knife or Spatula: A knife or spatula is used to cut the flapjacks into squares or rectangles once they have cooled. It helps to have a sharp knife or a flexible spatula for easy cutting.
- Oats – For the best result and a soft, chewy texture, I recommend that you use porridge oats (also known as quick oats). Rolled oats can be used as a substitution and Jumbo or giant oats can be used but they will create a much more crumbly texture in the finished oat bar.
- Golden Syrup – This sticky sweet syrup will keep your flapjacks bound together. You can substitute it for honey, however you may find that the finished oat bars do not hold together as well.
- Butter – I recommend to use unsalted butter in this recipe.
- Light Brown Sugar – You can substitute this with dark brown or muscovado sugar, however you may detect a slight difference in the taste of the finished flapjack bars.
- Chocolate – In this recipe I use milk chocolate. However, white and plain dark chocolate are also viable alternatives. You can also switch up the taste. Try using orange chocolate for some chocolate orange flapjacks as a variation.
The Key To Flapjacks That Don’t Fall Apart
The most common problem people run into when making flapjacks is that the resulting oat bar is crumbly and falls apart the moment you pick it up.
If you’re using the correct ingredients and haven’t substituted for alternatives, the main reason for flapjacks that fall apart is down to technique.
Once you have mixed your ingredients together and poured it into the tin, you really need to press your mixture down firmly. You want to ensure that no areas containing air bubbles or spaces are present.
After baking you will notice that the flapjack mixture seems soft and loose. This is normal and does not indicate that more cooking time is needed. You simply need to allow it to harden and set in the tin before you add the chocolate layer to the top.
Lastly, trying to slice the flapjacks into bars before they have cooled completely, will result in flapjacks that fall to pieces. However, I recommend slicing them just before the chocolate is completely hard. Give them time to set and then slice them up using a very sharp knife, this will help you avoid the chocolate topping breaking apart and crumbling.
Step-By-Step Guide – How To Make Chocolate Flapjacks
Step 1: Preheat the oven
- Preheat the oven to 150°C (300°F).
Step 2: Melt butter, sugar, and golden syrup
- Place the butter, sugar, and golden syrup in a pan and melt them together over a low heat until the sugar has completely dissolved.
Step 3: Mix in oats
- Pour the oats into the melted mixture and mix well, ensuring all the oats are covered in the butter mixture.
Step 4: Prepare baking tin
- Line and grease a 20x25cm baking tin with parchment paper, leaving the paper to hang over the top of the tin for easy lifting later.
Step 5: Transfer mixture to tin
- Tip the oat mixture into the lined tin and press it down firmly and evenly using the back of a spoon or a spatula.
Step 6: Bake in the oven
- Bake the flapjacks in the preheated oven for 30 minutes.
Step 7: Remove from the oven
- Remove the tin from the oven. The mixture may still appear slightly soft.
Step 8: Allow to cool and harden
- Leave the mixture in the tin to cool and harden.
Step 9: Melt and pour chocolate
- Once the flapjacks have cooled to at least room temperature, melt the chocolate over low heat or in 10-second increments in the microwave.
Step 10: Pour chocolate over flapjacks
- Pour the melted chocolate over the top of the flapjacks in an even layer and allow it to set almost completely.
Step 11: Lift out of the tin
- When the chocolate has hardened but isn’t completely set, use the parchment paper to lift the flapjack mixture out of the tin and place it on a chopping board.
Step 12: Slice into desired size
- Using a very sharp knife, slice the flapjacks to the desired size, whether it’s bite-size pieces, square bars, or thin slices.
Where Do Flapjacks Get Their Name?
Flapjacks are a sweet treat that is made with mostly larder ingredients (and the inclusion of butter) and the name dates back to at least the 16th Century.
Traditional UK flapjacks are not to be confused with the American flapjacks, which are a type of pancake. UK flapjacks are a type of Oat Bar or Granola Bar which are either eaten plain or flavoured with additional ingredients.
Even though the name has been used for many centuries, it appears that the actual recipe has changed over time. In the beginning of it’s origin, a flapjack was often thought to be a flat tart of sorts and it’s unclear as to the exact ingredients that were used.
Over time, the name was used to describe a type of apple tart, which is sometimes called a Sussex Flapjack presently.
In the 1930’s the name became more associated with what we know a flapjack to be currently in the UK; a bar made predominantly of oats. Flapjacks became a popular snack after World War 2 when rationing was over, since it was sweet, filling and included ingredients that were cheap and easy to obtain.
It’s worth noting that in America, flapjack is a term used to describe a pancake, although it’s not commonly used today.
Store the flapjacks in an airtight container at room temperature for up to a week.
If you have used the ingredients as stated in this recipe, it’s most likely due to the mixture not being pressed down in the tin enough. Be aware that the flapjacks will be a little soft when they come out of the oven, so leave them in the tin to cool down slightly before you begin to slice them up.
Of course, however, be aware that adding in some extra ingredients will make it more likely that you’re flapjacks won’t stay together as easily. Be sure to really press the mixture down in the tin and don’t leave any air bubbles or spaces.
Technically, yes they are. Pure chocolate is gluten free, as are oats. However, oats are often packaged and housed in factories where gluten products are produced, making this a problem for coeliac sufferers. Chocolate in it’s purest form is also gluten free, however, many chocolate bars have added ingredients that often contain gluten and again, can be produced in factories that are not free of gluten products. Thankfully, you can buy certified gluten free oats and chocolate, so you can still enjoy this recipe.
This is usually down to cooking time, if you bake the flapjacks for too long, they will become rock solid. Don’t be confused by the flapjacks being soft when you remove them from the oven, this does not mean they need extra baking time. They will firm up as they cool.
Yes you can. Properly stored in an airtight container will allow you to store chocolate flapjacks for up to 3 months.
Pro Tips and Guidance
- Use porridge oats – Porridge oats give the best consistency for a soft chewy flapjack.
- Press the mixture down firmly in the tin – This will help them to stay together and avoid problems with your flapjacks falling apart.
- The flapjacks will harden as they cool – The mixture will still be a little soft when you remove it from the oven.
- Slice the flapjacks just before the chocolate sets completely – You will prevent the chocolate layer from crumbling if you slice them while the chocolate is set but not completely hard.
- Use a very sharp knife to slice them up – You will obtain even slices that don’t crumble around the edges if you use a very sharp knife.
How to Serve Chocolate Flapjacks
With the soft chewy centre, chocolate flapjacks can be enjoyed on their own or as part of an afternoon cream tea. You can serve them up with berries or ice cream. However, with the chocolate topping, they really do stand alone quite well as a sweet treat.
These chocolate flapjacks can be stored in an airtight container at room temperature, they will last up to a week like this.
Due to the chocolate topping, I don’t recommend storing these flapjacks in the fridge. Storing chocolate in the fridge, not only reduces it’s shelf life but it can also alter the taste. Storing chocolate flapjacks in the fridge also causes the chocolate topping to form a type of condensation (known as sugar bloom), when it is exposed to warmer air. This condensation will then recrystalise, creating a white film or layer on top, making your flapjacks look somewhat less appealing to eat.
While you should not refrigerate them, you’ll be pleased to know that you can prolong the shelf life by freezing these flapjacks. Simply slice them up, wrap them tightly in clingfilm or place parchment paper between the slices and store them in an airtight container for up to 3 months in the freezer. When you want to enjoy them, simply take them out and leave them to defrost at room temperature for about 30 minutes.
Check Out These Other Flapjack Recipes
These oaty bars are filled to the brim with the caramel flavours of Biscoff spread.
Just like a lemon drizzle cake in flapjack form. If you love lemon desserts, you’ll love these.
Fruity flapjacks are a great pick-me-up and they look super pretty too!
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Easy Chocolate Flapjacks
- 400 g Porridge Oats, Quick Oats
- 200 g Unsalted Butter
- 200 g Golden Syrup
- 200 g Light Brown Soft Sugar
- 100 g Milk Chocolate
- Preheat the oven to 150C
- Place the butter, sugar and golden syrup in a pan and melt together over a low heat until the sugar has dissolved completely.
- Pour in the oats and mix them together well. Ensure all the oats are covered in the butter mixture.
- Line and grease a 20x25cm baking tin with parchment paper. Leave the paper to hang over the top of the tin to create an easy way to lift the flapjacks from the tin later.
- Tip the mixture into the lined tin and, using the back of a spoon or a spatula, press it down firmly and evenly.
- Bake in the oven for 30 minutes.
- Remove the tin from the oven, the mixture will still appear slightly soft.
- Leave the mixture in the tin to cool and harden.
- Once the flapjacks have cooled to at least room temperature, melt the chocolate over a low heat or in 10 second increments in the microwave.
- Pour the chocolate over the top in an even layer and allow to set almost completely.
- When the chocolate has hardened but isn't completely set, use the parchment paper to lift the mixture out of the tin and place it on a chopping board.
- Using a very sharp knife, slice the flapjacks to the desired size. These can be bite-size pieces, square bars, or thin slices. Whatever you prefer.
- Using porridge oats gives the best results. However, you can also use rolled oats. Jumbo oats create a more crumbly texture and will fall apart more easily.
- Take your time to press the mixture down firmly in the tin, this will help to keep it all together.
- Don’t add extra baking time when you see that the mixture is still soft. It will harden as it cools.
- Slicing the flapjacks before the chocolate sets completely will help to give you uniform slices and prevent the chocolate layer from cracking and breaking.