Flapjacks remind me so much of my childhood! My Grannie used to make them (the same Grannie who was responsible for feeding me Yorkshire parkin as a child) and they are just fabulous with a cup of tea. It’s literally been years since I last made them. But since I had some oats in the cupboard, and I definitely need a lot of great treats during this lockdown, I was inspired. I also decided to make them extra special and create these dark chocolate flapjacks – you can’t get better than that!
This recipe is for British style flapjacks which are oaty, sweet baked biscuits and absolutely delicious!
How to make dark chocolate flapjacks
Flapjacks are insanely easy to make and so delicious. Simply melt the butter on the hob with honey and sugar. Then stir in the oats and a little salt. Grease and line a baking tray and spoon in the mixture and spread evenly. Bake in a preheated oven for around 40 minutes.
Remove from the oven and leave to cool before melting the chocolate and pouring over. Once the chocolate has set but not completely hardened then cut the flapjacks into pieces. If you leave it until the chocolate completely hardens then it may crack as you slice which we don’t want!
How do you freeze flapjacks
The best way to freeze flapjacks is to wrap them in clingfilm or place in food bags. If you are freezing them in food bags then it’s a good idea to put apiece of parchment paper between each piece so they don’t stick together.
They will last for up to 3 months in the freezer.
How do you make flapjacks chewy?
The difference between chewy and crunchier flapjacks is all in the cooking time. I find around 40 minutes gives a great soft texture that isn’t completely gooey. If you want them really chewy then you can reduce the cooking time around 5 minutes or so. Alternatively if you prefer them harder then increase another 5-10 minutes. Of course everyone’s oven is different though – so it’s worth experimenting a little with your own.
One key thing to note – the flapjacks will continue to harden when you remove them from the oven so don’t leave them until they are hard in the oven or they will become rock hard as they cool.
Products that work great for this recipe
Multi-Function Baker’s Gift Set
Wusthof Nine Piece Knife Block Set
Beeswax Food Wraps
Soft, sweet and delicious – these dark chocolate flapjacks are topped off with a layer of rich chocolate to add an extra indulgence to your afternoon snack. As they are completely freezable they are perfect to batch cook.
Makes 6 generous pieces
- 125 g unsalted butter, plus extra to grease the baking tray
- 75 g soft light brown sugar
- 2 tablespoons runny honey
- 1 pinch of sea salt
- 175 g rolled porridge oats
- 100g good quality 70% dark chocolate
1. Preheat the oven to 150ºC/300ºF
2. Grease and line a oven proof tin (equivalent to around 20cm x 12cm for a portion of 6)
3. In a saucepan over a medium low heat add the butter, honey and sugar. Stir until the butter has melted and everything is combined.
4. Add the oats to the pan and stir everything together.
5. Spoon the mixture into the baking tin and spread it out evenly. Bake in the oven for around 35-40 minutes until golden at the edges. Remove and leave to cool. See note 1
6. Once cooled melt the chocolate in the microwave in 15 second bursts. Pour the chocolate over the flapjacks and smooth over with a knife so it’s evenly spread.
7. Once the chocolate has hardened but not completely set, cut the flapjacks into pieces. See note 2
8. Serve & enjoy!
- Adjust the cooking time based on how you like your flapjacks. 40 minutes should give a medium soft flapjack – reduce if you like them really gooey or increase if you prefer them more firm
- Make sure you don’t leave the chocolate until it’s completely set as it’s likely to crack when you cut the flapjacks into pieces
- Category: Snack
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 400
- Fat: 26g
- Carbohydrates: 46g
- Protein: 6g
Keywords: biscuit, chocolate, british, snack, dessert, baked, oats, afternoon tea