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Choc Chip Flapjacks

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Be careful not to overcook these (I tend to cook them for slightly shorter than I recommend below so they are that little extra soft)

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Ingredients

  • 180g Stork (or other soft butter)
  • 225g brown sugar
  • 3 level tbsp golden syrup
  • 275g porridge oats
  • 100g plain chocolate

Details

servings 18
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

Melt the butter, sugar and syrup in a medium pan over a medium heat until the butter has melted and the sugar has begun to dissolve.

Step 2

Remove from the heat and stir the oats into the mixture. Set aside.

Step 3

Lightly grease a 30x23cm roasting tin and preheat the oven to 160 C.

Step 4

Chop the chocolate roughly into small chunks (or use chocolate chips).

Step 5

Mix the chocolate chips into the slightly cooled mixture.

Step 6

Press the flapjacks into the tin using the back of a spoon.

Step 7

Bake for 35 mins (or 30 mins for a softer finish) until a pale golden brown.

Step 8

Leave to cool for 5-10 mins before cutting into 18 pieces. Leave to cool in the tin or on a wire rack. If the flapjacks are a little too buttery, dry them off on paper towels before storing in an airtight container.

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