Flapjacks are a British classic and these delicious chocolate flapjacks have a double dose of chocolate and are super easy to make with only a few store-cupboard ingredients.
Why you’ll love this recipe
- The chocolate – I’ve used both dark chocolate and white chocolate in this chocolate flapjack recipe so it is a sure-fire hit with chocoholics!
- Flapjacks are super easy to make and quick too.
- These chocolate flapjacks are made with store-cupboard basics, so no need to hunt round the shops for fancy ingredients.
The inspiration for this recipe
I came up with this chocolate flapjack recipe as good old flapjacks have always been a favourite in this house and I make my ginger flapjacks so much I thought it was high time I switched things up a bit.
I originally made my ginger flapjacks recipe for my cookbook Simply Scottish Cakes And Bakes.
Where do flapjacks originate?
Flapjacks are a classic British bake made with porridge oats (or rolled oats) with golden syrup, sugar and butter. Adding chocolate to this flapjack recipe makes them even better.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for chocolate flapjacks
There aren’t many ingredients in this simple chocolate flapjack recipe, open the kitchen cupboard and they are probably all there.
Butter – I always use unsalted butter in my recipes and then add a pinch of salt if I want to. Just use ready salted butter if they is all you have though.
Golden syrup – aaah that sweet treat of childhood, pinching a spoonful when my Mum was making her own flapjacks. In USA you can use Light Treacle or Corn Syrup.
Sugar – I’m using dark brown sugar in these double chocolate flapjacks. I like the depth of flavour, the treacle-like taste you get from dark brown sugar. However feel free to use standard brown sugar instead if that is what you’ve got to hand.
Oats – no flapjack recipe would be complete without oats. I’m using good old porridge oats to make these chocolate flapjacks. You can use rolled oats instead. Stay away from pinwheel oatmeal for this recipe though.
Chocolate – oh yes, gotta have lots of chocolate and as these are double chocolate flapjacks I’m using both dark chocolate and white chocolate.
Chilli – yes folks I add a wee dash of crushed chilli flakes to my double chocolate flapjacks. This just lifts the flavour of the chocolate and makes it extra yummy. Avoid chilli powder though as this tends to have added flavours like garlic and herbs which you really don’t want in a cookie. I always keep a jar of plain old dried chillies and just crush up what I need for any recipe.
What type of chocolate do you use?
I happened to have some dark chocolate chips in the larder so used these in this flapjack recipe. However, I could just as easily have used a basic block of dark chocolate (70% cocoa solids) and just broken it up into little pieces to mix with my other ingredients.
Sometimes I’ll use a mix of milk chocolate and dark chocolate in chocolate cookies but I steer clear of just milk chocolate as I personally find that too sickly sweet. It is entirely a matter of taste though, go with what you like.
How to make chocolate flapjacks
Like all flapjack recipes this is a super easy recipe that is basically three simple steps; Melt – Mix – Bake.
Melt the butter, golden syrup and sugar in a small pan and just give it a stir till everything is completely melted and mixed together.
In a nice roomy bowl mix your porridge oats with the crushed chilli flakes then pour in that gorgeous melty mixture from the pan and stir in your chocolate chips (or crushed-up chocolate).
Now pour your flapjack batter into a lined baking tin and bake in a preheated oven at 180C for about 20-25 minutes.
Remove the flapjacks from the baking tin by lifting out the lining paper and cut them into bars or squares while still slightly soft.
Your chocolate flapjacks will firm up more as they cool.
Finally, melt some white chocolate either in a Bain Marie (bowl over simmering water) or in the microwave if you have one and drizzle this over your cooled chocolate flapjacks.
Thus turning chocolate flapjacks into double chocolate flapjacks. Afterall, you can never have too much chocolate can you?
How long do chocolate flapjacks keep? These will keep for up to 4 days in a biscuit tin. Though I’m sure you’ll have heated them all before then!
Need I tell you how to eat a chocolate flapjack? Serve these cookies with your favourite cuppa, put your feet up and enjoy every bite!
Looking for more super easy cookies to make? Then check these out before you go;
3 ingredient peanut butter cookies
Or if you want to go baking crazy check out my Home Baking section for a whole host of great recipes to try.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Double chocolate flapjacks
- 75 g unsalted butter
- 3 tbsp golden syrup in USA use light treacle or corn syrup
- 25 g dark brown sugar
- 120 g porridge oats or rolled oats
- 1/2 tsp chilli flakes
- 75 g dark chocolate chips or dark chocolate crushed
- 55 g white chocolate
- Line an 8×8" baking tin and preheat oven to 180C
- Place butter, golden syrup and sugar in a small pan and stir over medium heat till melted and mixed together
- Mix porridge oats and crushed chilli flakes in a bowl and pour in the melted mixture. Now str through the chocolate chips
- Pour the flapjack batter into the lined baking tin and bake for 20-25 minutes
- Remove from tin using the lining paper and cut the chocolate flapjacks while still slightly soft. They will firm up more as they cool.
- Melt the white chocolate either in a Bain Marie (bowl over pan of simmering water) or in a microwave and drizzle over your chocolate flapjacks
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