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Chocolate chip flapjacks sliced into bars.
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5 from 5 votes

Easy Chocolate Chip Flapjacks Recipe

These soft and chewy double chocolate chip flapjacks with a melted chocolate drizzle topping are perfect for snacks, picnics, and bake sales!
Course Snack
Cuisine British
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12
Calories 435kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Saucepan
  • Wooden Spoon
  • Mixing Bowl
  • 30 x 20 cm Baking Tin

Ingredients

  • 200 g Butter unsalted
  • 200 g Demerara Sugar
  • 200 g Golden Syrup
  • 400 g Oats use rolled oats, not jumbo or instant
  • 100 g White Chocolate Chips
  • 100 g Milk Chocolate Chips

For the topping

  • 50 g White Chocolate melted
  • 50 g Dark Chocolate melted

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin with baking paper.
  • Melt the butter, sugar and syrup in a saucepan over a low heat until everything is fully melted and combined. Leave to cool down for 5 minutes.
    200 g Butter, 200 g Demerara Sugar, 200 g Golden Syrup
  • Place the oats and chocolate chips in a mixing bowl and pour on the cooled melted butter mixture. Give everything a good stir.
    400 g Oats, 100 g White Chocolate Chips, 100 g Milk Chocolate Chips
  • Press the mixture into the tin and bake for 30 minutes. The flapjack will be quite soft when you take it out of the oven but will harden up on cooling.
  • Whilst the flapjack is still warm, use a sharp knife to score it into squares. Leave to cool fully.
  • Drizzle the melted white and dark chocolate over the top and leave to set.
    50 g White Chocolate, 50 g Dark Chocolate
  • Use a sharp knife to cut the flapjack into squares.

Video

Notes

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 squares as soon as the flapjack comes out of the oven but wait until the flapjack is cold before cutting into squares. Use a sharp knife to make life easier.
 
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.
 
Nutrition: 
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Chocolate Chip Flapjacks Recipe
Amount per Serving
Calories
435
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
15
mg
1
%
Potassium
 
203
mg
6
%
Carbohydrates
 
66
g
22
%
Fiber
 
4
g
17
%
Sugar
 
38
g
42
%
Protein
 
9
g
18
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
68
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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