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