There are few things in this world as satisfying as a good chocolate flapjack.
I mean, don’t get me wrong, I’m a big fan of a normal flapjack, especially if its got some raisins thrown in there. But a chocolate flapjack just hits different, you know?
After doing some research (AKA eating chocolate flapjacks from bakeries until I felt ill) I believe I have identified the MUST-HAVE features of a quality Chocolate Flapjack.
The First is chewiness. A flapjack just has to be chewy, end of discussion. If you come to me with a flapjack that cracks like a hobnob, I ain’t eating it.
The second thing is a decent chocolate layer. Too many places skimp on the thickness of the chocolate layer for their flapjacks, so much so that you can barely taste the poor cocoa.
Thirdly is the choice of oasts used in the flapjack itself. You are going to want to use big boy oats. Like Steel-cut jumbo oats are what you are looking for.
Anyway, enough gabbing. You came here for the best chocolate flapjack recipe and the best you shall recieve.
- 150 g Unsalted Butter
- 125 g Golden Syrup
- 60 g Soft Brown Sugar
- 300 g Steel-Cut, Jumbo Porridge oats
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 240g Chopped Milk Chocolate (I used Dairy Milk)
- Preheat your oven to 175C and line an 8x8 baking tin with baking paper. Also lightly grease the baking paper with a bit of butter.
- Grab a saucepan and place it over medium, low heat. Add in your butter, syrup and sugar and melt until completely combined. Once melted, add in your salt and vanilla extract and stir to combine.
- Once combined, remove from the heat and add in your oats. Stir until your oats are completely coated.
- Scoop out your oat mixture into your baking tin and firmly pat it down until it's firm and compact. Place into your preheated oven and bake for approximately 18-20 minutes.
- Once the edges of the flapjack have turned golden brown and the centre is still slightly wobbly, remove from the oven and leave your flapjacks to cool completely. This is the most important step. You must let them cool down completely if you want chewy flapjacks that don't fall apart.
- After about 2-3 hours your flapjacks should be completely cool. Now, we focus on the chocolate aspect. Fill a saucepan with about 1-2 inches of water and bring to a boil. Place a slightly smaller heat-proof bowl on top of the saucepan and add in your chocolate, a teaspoon of butter and a pinch of salt. Heat until completely melted.
- Once your chocolate is melted, pour over the flapjacks until a smooth layer is formed. Let cool completely.
- Once cooled, cut your chocolate flapjacks into squares and away you go. They will keep in an airtight container for up to a week and they will keep in the freezer for up to 3 months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 26gCarbohydrates: 46gProtein: 6g
FAQ's on Chocolate Flapjacks
How to make Flapjacks Chewy?
Achieving a chewy flapjack all revolves around the total baking time.
For a chewy flapjack, you are going to want to bake it for around 20 minutes, obviously, all ovens are different so this cooking time may vary slightly.
The edges should be golden brown and the middle of the flapjack should still have a slight wobble to it.
One thing to remember is that even though you have removed your chocolate flapjacks from the oven, they will still continue to cook a little in the tin. This is why it’s ok that they come out of the oven with a slight wobble to them.
How do I stop my Flapjacks falling apart?
The biggest thing that causes flapjacks to fall apart is when people lose patience and don’t allow them to fully cool before cutting them into squares.
After baking, leave your flapjacks to completely cool, and I mean completely.
If you find yourself short on time, put them in the fridge if you want to speed things up.
Should flapjacks be soft when they come out of the oven?
Yes, your flapjacks will indeed be soft when they first come out of the oven.
Do not worry though – they are not overcooked!
As you leave them to cool in the tin they were baked in, they will begin to harden and reach that much-sought-after chewy texture.
Can you use honey instead of golden syrup?
So some people will out there will tell you you can indeed swap out golden syrup for honey when making Flapjacks.
But In my opinion, those people are wrong.
I mean, they are not entirely wrong, it will still work if you use an equal amount of honey instead, but the consistency and the overall taste will be completely different.
After experimenting with both Honey and Golden syrup, I would go with the syrup 100% of the time.
Should I cut flapjack hot or cold?
You are going to want to leave your flapjack in the tin it’s been baked in until completely cooled before cutting them.
And I mean COMPLETELY COOLED.
If you want chewy, perfectly shaped chocolate flapjacks, you must resist the urge to dig in early whilst your bake is still hot.
Ever since I started cooking I’ve been fascinated by how different people’s techniques are and how they best utilise the ingredients around them. Even the person living next door will have their own unique way of frying an egg or cooking a salmon fillet.
This fascination led me on a journey across the globe to discover the countless practices and traditions the world of cooking has to offer. I thought you’d enjoy and find value in sharing that journey with me so I created Cooked Best!