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Double chocolate flapjacks
These super easy double chocolate flapjacks have just a few ingredients and are ready within half an hour.
Ingredients
- 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
Instructions
- Line an 8x8" 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
Video
Notes
Your double chocolate flapjacks will keep for up to 4 days in a biscuit tin.
Nutrition
Calories: 334kcalCarbohydrates: 39gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 29mgSodium: 28mgPotassium: 190mgFiber: 3gSugar: 23gVitamin A: 366IUVitamin C: 0.1mgCalcium: 74mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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