Over medium-high heat, add sugar, golden syrup, butter and cocoa powder and stir until melted and combined.
I tried my first flapjack this year – I know, insane! And I fell completely in love. For those of you that have never tried one, a flapjack is a sweet dense treat made primarily from oats, golden syrup and butter. From thereon, you can add all sorts of fillings and toppings to fully customise it to your tastes. I’ve been playing around with all sorts of recipes once I mastered the basics and I am so pleased to share this chocolate flapjack with you. It’s so chocolatey, sweet and delicious. One square really tastes like an indulgent treat whilst it’s super easy to make! I always make a small batch of flapjacks using a loaf pan, however if you are using a slightly larger pan, you can easily double the recipe.
Stir in oats until fully combined.
Press into lined baking pan. I've used a loaf pan here. Then bake for 15 minutes.
Once out of the oven, pour over melted chocolate and swirl in some gold paint (optional - but very pretty). Then leave to cool completely.
Cut into pieces as small or as large
Stacks of happiness!
Grab a large piece and enjoy with a cup of tea or coffee!
- 8 Pieces
- Prep time: 15 Minutes|Cook time: 15 Minutes|Total time: 30 Minutes
- Pre-heat oven to 200 C / 392 F
- In a small saucepan, over medium heat, stir together butter, sugar, golden syrup and cocoa powder until melted.
- Take the mixture off the heat and stir-in the oats until fully combined. Prepare a baking ban - line with baking paper for ease of removal. I have used a loaf tin, if using a large tin you can easily double the recipe.
- Tip the mixture into prepared tin and using the back of a spoon, press until compacted and even (see picture above) then bake for 15 minutes. It will look gooey and bubbly when it comes out - this is fine, it will set as it cools so don't be tempted to bake for longer.
- Leave to cool for 15-20 minutes then pour over the melted chocolate and sprinkle with toppings of choice. Leave to set. I placed mine in the fridge as I wanted to eat them straight away! But you can just leave them at room temperature. Once chocolate is set, remove from pan and slice with a sharp knife. I cut them into 8 large pieces but this part is completely up to you! Enjoy!