Chocolate orange flapjacks combine two of my favourite things: Terry's Chocolate Orange and oaty flapjacks!
These delicious soft oat bars are studded with Terry's Chocolate Orange pieces and are the perfect sweet treat for Christmas.
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The flapjacks are a delicious combination of sweet, chewy, and chocolatey goodness.
Love chocolate orange? You'll also like my Terry's chocolate orange tiffin, chocolate orange cookies, and no bake Terry's chocolate orange tarts!
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✔️ Why you'll love this recipe!
- With their warming chocolate-orange tones, these flapjacks encapsulate the festive spirit, making them perfect for Christmas and New Year gatherings.
- Even novice bakers can whip up a batch with ease, making it a great recipe for all skill levels.
- While they're divine on their own, you can also customise them with additions like nuts or dried fruits, or even a sprinkle of sea salt to enhance the chocolatey goodness.
🛒 Ingredient notes
Golden Syrup - or swap for runny honey.
Butter - unsalted butter is best.
Sugar - I like to use a combination of light brown sugar and crunchy demerara sugar for the best soft texture.
Porridge Oats - ordinary rolled porridge oats. Don't use jumbo oats as they don't absorb the melted butter mixture very well. Quick-cook oats can also be used, but the texture of the flapjack will be very soft.
Orange - the zest of half an orange or one clementine.
Terry's Chocolate Orange - you'll need one 157g Milk Chocolate Terry's Chocolate Orange (or another orange flavoured chocolate). Half the Chocolate Orange should be chopped and placed in the freezer for 10 minutes; the other half is for melting and drizzling on top of the flapjack. You'll also need a bag of Terry's Chocolate Orange Mini Segments for decoration.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Top Tips
- Grease and line your baking tin with nonstick baking paper (parchment) to ensure the flapjacks don't stick to the sides of the tin.
- Use a large non-stick heavy-based saucepan to melt the butter, brown sugars, and syrup together. It must be large enough to mix in the oats too.
- Firmly pack down the flapjack mixture into the tin to ensure the bars stick together and don't crumble when cut.
- Leave the flapjacks to cool completely in the tin before cutting them into bars.
- Pop the tin in the fridge to speed up the cooling process.
🍴 Serving suggestions
Cut into squares and serve the chocolate orange flapjacks on a festive platter alongside coffee or hot chocolate for a cosy winter treat.
Layer flapjack squares between sheets of wax or parchment paper in an airtight tin or clear cellophane bag, for gift-giving during Christmas.
Crumble pieces of flapjack over honeycomb ice cream for a decadent yet easy dessert.
📖 Variations
- Fold in raisins, cranberries or chopped dried apricots for extra flavour.
- Stir in chopped walnuts, pecans or almonds for crunch and texture.
- Use Dark Terry's Chocolate Orange or White Terry's Chocolate Orange instead.
- Swap the butter for peanut butter.
🥡 Storage
Store - The flapjacks can be kept in an airtight container for up to a week.
Freeze - Freeze the flapjacks for up to 3 months. Defrost at room temperature before serving.
❓ Frequently asked questions
Use ordinary rolled porridge oats (not jumbo oats) and allow them to cool completely before cutting the flapjack into bars.
Flapjack should be soft when you first take it out of the oven. It will set once cooled into the perfect chewy texture.
If you are unable to get hold of golden syrup then you can substitute it with runny honey, corn syrup, or maple syrup. The taste won't be quite the same though!
No! Any orange flavoured chocolate will work.
😋 More flapjack recipes
- Soft Flapjack Recipe
- Sticky Date Flapjacks
- Mincemeat Flapjacks
- Air Fryer Flapjacks
- Maple Syrup Flapjacks
🍫 More chocolate recipes
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Recipe
Terry's Chocolate Orange Flapjacks
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Equipment
- Saucepan
Ingredients
- 225 g Butter
- 100 g Light Brown Sugar
- 100 g Demerara Sugar
- 5 tablespoon Golden Syrup
- 360 g Porridge Oats
- ½ Orange zest only
- 157 g Terry's Chocolate Orange (Milk) half chopped and frozen for 10 minutes, half melted.
- 16 Terry's Chocolate Orange Minis
Instructions
- Preheat the oven to 180 ℃ (160 °fan/ 350 ℉/ Gas 4) and line a 20cm (8 inch) square baking tin with baking paper.
- In a large saucepan melt together the butter, golden syrup, and sugars over a low heat.225 g Butter, 100 g Light Brown Sugar, 100 g Demerara Sugar, 5 tablespoon Golden Syrup
- Take the pan off the heat and mix in the porridge oats and orange zest.360 g Porridge Oats, ½ Orange
- Stir in the frozen chopped Terry's Chocolate Orange pieces (half the Chocolate Orange).157 g Terry's Chocolate Orange (Milk)
- Press the flapjack into a lined and greased 20 cm (8 inch) square baking tin. Press the mixture down firmly with the back of a metal spoon. Bake for 20-22 minutes until lightly golden.
- Score the top of the flapjack with a sharp knife. Allow to cool before drizzling over the melted Terry's chocolate orange (the remaining half of the Chocolate Orange) and decorating with the mini segments.16 Terry's Chocolate Orange Minis
Notes
- Fold in raisins, cranberries or chopped dried apricots for extra flavour.
- Stir in chopped walnuts, pecans or almonds for crunch and texture.
- Use Dark Terry's Chocolate Orange or White Terry's Chocolate Orange instead.
- Swap the butter for peanut butter.
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