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Easy Chocolate Chip Flapjack Recipe
A moist chocolate chip flapjack recipe that’s soft, chunky and made with very basic ingredients. They’re so easy to make and will satisfy your snack cravings every time!
Nothings better than homemade flapjacks! Especially when it’s ridiculously easy to make and ready in just 30 minutes (including prep time). They smell absolutely divine and taste scrumptious, I always find it hard to have just one!
The flapjacks are buttery, rich in flavour and crunchy around the edges whilst being soft and moist in the centre.
Consider this your go-to chocolate chip flapjack recipe that’s delicious, filled with chocolate chips and ticks all the boxes.
Why You’ll Like This Recipe
- The perfect snack for picnics and parties
- Very quick and easy to make
- The flapjacks can be frozen
- Great for lunch boxes
- A good recipe to make with kids
Watch How To Make Chocolate Chip Flapjacks
Chocolate Chips Or Chocolate Chunks?
Even though this is a chocolate chip flapjack recipe, I have a small confession…
Instead of chocolate chips, I like to use chocolate chunks. Chocolate chunks are slightly bigger, smoother and leave bigger pieces of chocolate within the flapjack. The melted pools of chocolate are bigger too if you’re having the flapjacks warm.
What Holds Flapjacks Together?
Oats are mixed into a melted mixture of golden syrup, butter and sugar. Golden syrup is a binding agent which helps glue the oats together and stop them from falling apart when baked. There needs to be enough binding agent in the recipe to hold the flapjacks together.
If you live in a hot climate, you might want to store the flapjacks in the fridge. Heat can cause flapjacks to fall apart. If they do fall apart, use your hands to bind them back together.
Recipe Ingredients
Below are the 5 ingredients needed to make this chocolate chip flapjack recipe:
- Chocolate Chips: You can use chocolate chips or chocolate chunks (which are slightly bigger). I used milk chocolate chunks; you can use milk, dark or white chocolate.
- Porridge Oats: Any good quality rolled porridge oats will do (avoid using jumbo oats or instant oats).
- Light Brown Sugar: Provides a caramelised flavour.
- Butter: You can use salted butter, unsalted butter or margarine.
- Golden syrup: Used to help bind the ingredients together.
What Can I Use Instead Of Golden Syrup For Flapjacks?
Making flapjacks with golden syrup is best, but you can use honey as the next best alternative. Like golden syrup, honey will act as a binding agent to help bind the ingredients together.
How To Make Chocolate Chip Flapjacks
Below is a step-by-step guide on how to make this chocolate chip flapjack recipe; full instructions are on the recipe card at the bottom.
Step One:
Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper. I used a 9″ square baking tin.
Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and give the mixture a stir. Repeat this until the mixture has melted.
Step Two:
Add porridge oats to the melted ingredients and mix together until thoroughly combined. Make sure the oats are generously coated.
Step Three:
Add the chocolate chips into the flapjack mixture and mix it together until evenly distributed.
Step Four:
Pour the flapjack mixture into a lined baking tin and spread the mixture evenly into all four corners. Then press down using the back of a spoon.
Step Five:
Bake in the oven for 20 minutes until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting.
How To Serve:
I usually eat flapjacks on their own. It’s a type of grab and go snack that doesn’t need additional accompaniments. I like to sprinkle flapjacks over ice cream or natural yoghurt.
My Top Tips
These flapjacks come out slightly crunchy around the edges and soft in the centre. If you prefer a crunchier flapjack, bake in the oven for a further 10 minutes or until you have reached your desired texture. Flapjacks come out of the oven soft and harden as they cool, so don’t overbake them.
Score the flapjack into square slices whilst hot. When it has cooled down, cut it into slices. Scoring the flapjack will help prevent it from breaking when cutting it cold.
Remember to line your baking tin with parchment paper to avoid any sticking to the baking tin. Once the flapjack has cooled down, I simply lift the parchment paper and place it on a flat surface before cutting it into squares. It really makes life so much easier!
Try not to overheat the mixture when melting the butter, golden syrup and light brown sugar. If the mixture is too warm, it will melt the chocolate chips before the flapjack even enters the oven. Allow the mixture to cool down for 5 minutes before adding the chocolate chips.
Don’t forget to press down the flapjack mixture into the baking tin. This will help compress the mixture together and prevent it from breaking apart once baked.
Recipe Variations
- Add Dried Fruit: Adding dried fruit like dried apples, apricots and raisins is a great way to add additional flavours and textures.
- Add Nuts: Chocolate and peanuts go so well together and would be a really good combination in a flapjack too. Peanuts, almonds and walnuts are just a few examples of what you can add to this recipe.
- Chocolate Chip Flavours: This flapjack recipe will taste delicious with milk, dark or white chocolate. You can even add a combination of all three for a triple chocolate chip flapjack.
- Add Toppings: Drizzle melted chocolate over the flapjacks and leave it to set until hardened. This will give the flapjacks a beautiful chocolate decoration and an extra chocolatey taste.
How To Store Chocolate Chip Flapjack
Place the chocolate chip flapjacks in an airtight container and store at room temperature. They will stay fresh for around 5 days. Put parchment paper between each layer to prevent sticking.
You can also freeze the flapjacks for up to 3 months.
More Flapjack Recipes
Here are even more tasty flapjack recipes that taste amazing:
Chocolate Chip Flapjack Recipe
Ingredients
- 300 g Porridge Oats
- 80 g Light Brown Sugar
- 220 g Butter
- 100 g Golden Syrup
- 100 g Chocolate Chips Or Chocolate Chunks
Instructions
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper. I used a 9″ square baking tin.
- Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and give the mixture a stir. Repeat this until the mixture has melted.
- Add porridge oats to the melted ingredients and mix together until thoroughly combined. Make sure the oats are generously coated.
- Add the chocolate chips into the flapjack mixture and mix it together until evenly distributed.
- Pour the flapjack mixture into a lined baking tin and spread the mixture evenly into all four corners. Then press down using the back of a spoon.
- Bake in the oven for 20 minutes until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting.
Video
Notes
How To Store Chocolate Chip Flapjack
Place the chocolate chip flapjacks in an airtight container and store at room temperature. They will stay fresh for around 5 days. Put parchment paper between each layer to prevent sticking.How To Cut Flapjacks
Score the flapjack into square slices whilst hot. When it has cooled down, cut it into slices. Scoring the flapjack will help prevent it from breaking when cutting it cold.Chocolate Chunks
Instead of chocolate chips you can use chocolate chunks. They are slightly bigger, smoother and leave bigger pieces of chocolate within the flapjack.Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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