Easy Chocolate Chip Flapjacks Recipe

Soft and chewy double chocolate chip flapjacks recipe with a melted chocolate drizzle topping. Perfect for snacks, picnics, and bake sales!

These delicious, energy-boosting chocolate oat bars, made with store-cupboard ingredients, are so easy to make!

Flapjacks are my go-to bake for taking on beach picnics and packing into lunchboxes because they're robust and travel well.

They're buttery, rich and oh so moreish! You won't be able to stop at just one.

👩‍🍳 Have you seen my Biscoff Flapjacks? Perfect for Biscoff lovers like me!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQS
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• Quick and easy to make flapjack recipe.
• Uses store cupboard ingredients.
• Great for chocolate lovers.
• Perfect for picnics and bake sales.
• Freezer-friendly.

🥘 Ingredients

• Oats - use ordinary rolled oats for this recipe, not jumbo oats or instant oats.
• Chocolate Chips - a packet each of white chocolate and milk chocolate chips.
• Butter - unsalted butter is best but you can also use margarine.
• Golden Syrup - or use clear runny honey instead.
• Sugar - demerara sugar gives the flapjacks a lovely texture and crunch. Feel free to substitute with light brown sugar or caster sugar if you prefer.
• Chocolate - for the drizzle topping I used a combination of melted white and dark chocolate.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

1. Melt the butter, sugar, and syrup in a saucepan over a medium heat. Leave to cool for 5 minutes.
2. Place the oats and chocolate chips in a bowl and pour on the cooled melted butter mixture.
3. Stir to combine
4. Press the mixture into a baking tin and press down with the back of a spoon.
5. Bake for 30 minutes then score into squares whilst still warm with a sharp knife.
6. Once cooled, drizzle melted white and dark chocolate over the top of the flapjacks and leave to set. Cut into squares with a sharp knife.

💭 Top tips

• Leave the melted butter mixture to cool for 5 minutes to prevent the chocolate chips from melting instantly. It's nice to find little chocolate chip nuggets in the soft and chewy flapjack!
• Use rolled oats rather than jumbo oats or instant oats in this recipe. Rolled oats produce the best-textured flapjack.
• Bake the flapjack in a 20 x 30cm baking tin, lined with baking paper to prevent the flapjack from sticking. Using a different size will affect cooking time.
• If the top is looking a bit too brown before the end of cooking, cover the tin in a loose layer of kitchen foil.
• Score the flapjack into squares as soon as the flapjack comes out of the oven, but wait until the flapjack is cold before cutting it into squares.

🍴 Serving suggestions

Serve the flapjacks with a glass of cold milk or a cup of tea for a delicious afternoon snack.

I sometimes serve them as an easy pudding with homemade honeycomb ice cream.

📖 Variations

• Make the flapjacks vegan by using a vegan butter alternative and vegan-friendly chocolate.
• Add a handful of dried fruit or nuts to the mixture for added texture and crunch.
• Use all milk or dark chocolate chips if you don't like white chocolate.
• Add the zest of 1 orange to make chocolate orange flapjacks and top the flapjack with melted orange flavoured chocolate.

🥡 Storage

The flapjacks will keep in an airtight tin for up to a week. They can also be frozen in a freezer-safe container, between layers of baking paper, for up to 3 months.

❓ FAQS

😋Related recipes

More delicious oaty recipes to try!

• Maple Syrup Flapjacks
• Sticky Date Flapjacks
• Apple Flapjacks
• Easy Flapjacks

Recipe

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