When you want something comforting and tasty, then you simply can’t go wrong with a flapjack.
But this easy Chocolate flapjack recipe has taken the comforting flapjack to a whole new level!
Bursting with the delicious flavour of oats and golden syrup married together with sweet chocolate chips, it is a match made in heaven and perfect to enjoy with a hot cup of tea.
We opted for a triple chocolate flapjack recipe to make something simple just that bit more interesting and delicious. Feel free to omit whichever chocolate you don’t like!
Why we love this easy chocolate flapjack recipe
Flapjacks may not be traditionally Scottish, but the main ingredient that creates the much-loved texture of the chewy flapjack comes from the oats, which are largely associated with the country.
We already made a jam flapjack recipe and a more classic fruit flapjack recipe, so we figured it was about time that we made another variation of this simple traybake.
While we are not saying there is anything wrong with a basic flapjack recipe, far from it in fact, we do think that these Chocolate Flapjacks are a bit of a game changer.
Using chocolate chips instead of cocoa gives you that burst of sweetness.
Have we mentioned yet that these are triple chocolate? We told you, this recipe is next level!
Where do flapjacks come from?
The British classic dates back 1000’s of years when it was first mentioned and documented in a jokey poem book written by a man called John Taylor.
In the US, a flapjack is known as a pancake instead, but in the UK the flapjack has evolved over the years into the much-loved oat and syrup bar we know and love today.
You can get some incredible variations and combinations when making a flapjack, but we think these triple chocolate flapjacks are ones to rival some of the best.
In a few simple steps, you can create delicious white, milk and dark chocolate flapjacks ready for the whole family to enjoy.
One of the best parts is that younger children can even help and get involved with baking!
Things you need to make the Chocolate Flapjacks
- Baking tray – we used a 9inch/22cm square tin
- Baking Paper
- Medium Size Pan
- Spoon or flexible spatula
Ingredients you need to make Chocolate Flapjacks
- 125g of golden syrup (⅓ cup + 1 tbsp) You could also use maple syrup.
- 125g of light brown sugar (⅔ cup)
- 180g of unsalted butter (¾ cup + 2 tsp)
- 325g of porridge oats (4 cups)
- ¼ tsp of salt
- 100g of jumbo milk chocolate chips (⅔ cup)
- 50g of white chocolate chips (⅓ cup)
- 50g of dark chocolate chips (⅓ cup)
What chocolate is best?
We have opted to make this chocolate flapjack recipe a TRIPLE chocolate recipe, with a little bit of white chocolate and dark chocolate in addition to the usual milk chocolate. We use these to drizzle over the top of the completed flapjacks.
You can easily change this by not having a chocolate drizzle as decoration and sticking to chocolate chips inside the flapjack itself.
You could also opt to mix up the chocolate chips used inside if you still want to use more than one chocolate but have no drizzle.
Why not use cocoa to make chocolate flapjacks?
We find you need a lot of cocoa to really get that rich chocolatey flavour, and we think using chocolate chips works much better!
If you want to add cocoa as well feel free to add 30g to the above recipe.
How to make Chocolate Flapjacks – Step-by-step method
Add the butter, golden syrup and sugar to a large saucepan and place over medium heat.
Stir until everything is combined and the butter has melted. Remove from the heat and set aside to cool for at least 10 minutes.
Preheat the oven to 180C and grease and line a 20x20cm square baking tin.
In a large bowl, stir together the rolled oats, salt and milk chocolate chips. Pour the cooled butter mixture over the dry ingredients. Stir together until well combined.
Transfer the flapjack mixture to your prepared tin. Use the back of a spoon to spread the oat mix right to the edges and push everything down into a compacted, even layer.
Bake for 25-30 minutes or until starting to go golden brown around the edges.
Leave to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
Once the flapjack has cooled, slice it into 16 squares. Melt the remaining white and dark chocolate chips separately in bowls in the microwave for 30-second bursts.
Drizzle the dark chocolate all over the top of the flapjack squares, followed by the white chocolate.
Variations to try
There is no denying that there are some incredible variations and changes you can make to this flapjack recipe.
We have used three different types of chocolate, but you can omit one or two depending on the flavours you enjoy.
We also think that a great option to consider would be to crumble up one of your favourite chocolate bars into small pieces. You could really play with the flavours.
Imagine using Reeses to give these flapjacks a peanut butter twist or flavoured chocolate like orange or mint for something extra special.
You could also look to drizzle something else on top of the flapjacks. Salted caramel would taste incredible.
Have it as a dessert
You can enjoy one of these chocolate flapjacks on its own or even warm with a scoop of your favourite ice cream. They are also a great option to put into your child’s lunchbox or to enjoy on your tea break when you get a moment.
Lastly, we think bananas and chocolate are a heavenly combination. So if you have any ripe bananas needing to be used up, why not mash some of them up and add them to the flapjack mixture?
Frequently Asked Questions
Are flapjacks healthy?
You would think, given the fact the main ingredient for these flapjacks is oats, that they would be a healthier alternative to a slice of cake or a chocolate bar, but there are other ingredients that make flapjacks less healthy than they appear.
The use of syrup and butter does up the calorie content. They are delicious, though, and a perfect treat for your sweet tooth in moderation.
How do I store the Chocolate Flapjacks?
You can choose whether to store the flapjacks in the fridge or at room temperature. For both options, they will need to be stored in an airtight container.
If you choose to store them in the fridge, they will last up to 1 week. However, the texture may be firmer and will give you crunchier flapjacks.
Storing at room temperature means that they will be at their best for around five days.
You can also choose to freeze them. Just make sure you use a freezer-safe container or ziplock food bags to keep them fresh. Then pull one out and defrost it every time you fancy indulging in a chocolate flapjack.
Can you make this Vegan?
Sure you can! When making this easy chocolate flapjack recipe, you just need to use your preferred dairy-free butter and vegan chocolate, and you can enjoy a vegan alternative.
Can you make these chocolate flapjacks gluten-free?
Absolutely! Just use gluten-free oats, and you are good to go. This will definitely be a much tastier version than any store-bought gluten-free option.
I hope you enjoy making and eating your chocolate chip flapjacks.
Easy Triple Chocolate Flapjack Recipe
These easy chocolate flapjacks are so simple but so tasty.
We use three different types of chocolate but you can really do whatever you wish!
- 125g golden syrup (1/3 cup + 1 tbsp)
- 125g light brown sugar (2/3 cup)
- 180g unsalted butter (3/4 cup + 2 tsp)
- 325g porridge oats (4 cups)
- ¼ tsp salt
- 100g jumbo milk choc chips (2/3 cup)
- 50g white chocolate chips (1/3 cup)
- 50g dark chocolate chips (1/3 cup)
- Add the butter, golden syrup and sugar to a large saucepan and place over a medium heat. Stir until everything is combined and the butter has melted. Remove from the heat and set aside to cool for at least 10 minutes.
- Preheat the oven to 180C and grease and line a 20x20cm square baking tin.
- In a large mixing bowl, stir together the oats, salt and milk chocolate chips.
- Pour the cooled butter mixture over the dry ingredients. Stir together until well combined.
- Transfer the mixture to your prepared tin. Use the back of a spoon to spread it right to the edges and push everything down into a compacted, even layer.
- Bake for 25-30 minutes or until starting to go golden around the edges.
- Leave to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
- Once the flapjack has cooled, slice into 16 squares. Melt the white and dark chocolate chips in separate bowls in the microwave in 30 second bursts.
- Drizzle the dark chocolate all over the top of the flapjack squares, followed by the white chocolate.
Amount Per Serving: Calories: 196Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 70mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 2g
These values are an indication only.
Other easy traybakes to try:
- Super Easy Fruity Flapjacks Recipe
- Simple Jam Flapjack Recipe
- No-Bake Malteser Traybake Recipe
- Easy No-Bake Mint Aero Traybake Recipe
- Easy Chocolate Tiffin Recipe
- Biscoff Tiffin Recipe – Simple and Delicious
- The Easiest Biscoff Rocky Road Recipe
- Easy Mini Egg Cookie Bar Traybake
- Mars Bar Slice – A Super Easy Traybake Recipe
- Delicious Sticky Toffee Pudding Traybake Recipe
- Indulgent Mini Egg Brownies Recipe
- Kinder Bueno Brownies Recipe – Decadent & Delicious!
- Classic Jam and Coconut Sponge Cake Recipe
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