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White Chocolate Flapjack Recipe
Homemade white chocolate flapjacks! The perfect mix of oats, white chocolate chips, butter and golden syrup. This recipe is the perfect snack to have on the go!
If you love flapjacks, then you sure will love this white chocolate flapjack recipe. It’s filled with white chocolate chips and decorated with melted white chocolate drizzled on top.
The taste is amazing, and you get the same textures as my classic flapjack recipe, that’s slightly crunchy around the edges and soft and chewy in the middle.
I can’t wait for you to try this recipe; you’re going to love it! These white chocolate flapjacks are indulgent, creamy and totally satisfying.
Why You’ll Like This Recipe
- Ready in just 30 minutes.
- Simple flapjack recipe that’s so tasty.
- The texture is soft, chewy and slightly crunchy around the edges.
- Great picnics and lunchboxes.
- An ideal snack for the whole family.
- One-bowl flapjack mixture!
Watch How To Make It
White Chocolate Flapjack Recipe Ingredients
Below are the ingredients needed to make your own oat flapjacks with white chocolate:
- Porridge Oats: Any brand of porridge oats is fine.
- Golden Syrup: This helps to bind the ingredients together; it also adds a tasty caramel flavour.
- Light Brown Sugar: Use light brown sugar for a caramelised taste.
- White Chocolate: There’s white chocolate chips within the flapjack mixture but you can also use white chocolate chunks.
- Margarine (Or Butter): I like to use Stork butter, but you can also use either salted or unsalted butter.
- Topping (Optional): For the topping I like to drizzle melted white chocolate on top of the flapjacks, this is optional, but it does create a nice finish.
Golden Syrup Alternatives
If you don’t have golden syrup, you can still makes these flapjacks, you’ll just need to use a golden syrup alternative like honey.
Luckily for us, there are many golden syrup alternatives that you can use, I’ve written a post about it listing the best 11 golden syrup substitutes.
Equipment Needed
Baking Tin: I used a 9″ baking tin for this recipe which creates around 16 slices. If you want chunkier flapjacks, then you can use a smaller 8″ baking tin.
Mixing Bowls: You’ll need a large enough mixing bowl to mix the ingredients together.
Parchment Paper: Used to line the baking tin.
How To Make White Chocolate Flapjacks
Below is a step-by-step guide on how to make white chocolate flapjacks. Full recipe instructions are on the recipe card:
Step One:
Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat.
Every 10 to 15 seconds stop the microwave and give the mixture a stir. Repeat this until the mixture has fully melted.
Step Two:
Add porridge oats to the melted mixture and mix together until thoroughly combined. Make sure all the oats are generously coated otherwise the flapjacks are likely to fall apart once baked.
Then add the white chocolate chips to the flapjack mixture and mix until evenly combined.
Step Three:
Pour the flapjack mixture into a lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
Step Four:
Bake in the oven for 20 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting and decorating.
Step Five:
If you want to decorate these flapjacks, break white chocolate into 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 chocolate has fully melted. Avoid overheating the chocolate or it will burn or turn grainy.
Add the melted white chocolate to a piping bag or use a spoon to drizzle zig-zag lines over the cooled flapjacks. Enjoy straightaway or eat once the chocolate has hardened.
How Many Calories Are In A White Chocolate Flapjack?
There are 335 calories (kcal) in this white chocolate flapjack recipe per slice. If you want more nutritional information, you can find it on the recipe card below.
My Top Tips
When melting the golden syrup, butter and sugar, don’t overheat the mixture, otherwise when the chocolate chips are added it will melt. If your mixture is too hot, allow it to cool down before proceeding with the recipe.
Stir the oats really well into the melted syrup mixture, this helps to bind the oats together and prevent it from falling apart.
For crunchy white chocolate flapjacks, bake it in the oven for an extra 10 minutes or until you have reached your desired texture. Baking it at 20 minutes will give you softer and chewier flapjack.
Let the flapjacks cool down completely before cutting it into slices, as the mixture is still hot, it is likely to fall apart.
Make this recipe vegan by using vegan white chocolate chips, luckily that’s the only swap needed as most golden syrups and margarines are naturally vegan.
If you want chunkier flapjacks, bake the flapjack mixture in a smaller tin like this 8″ non-stick baking tin.
White Chocolate Flapjack Recipe Variations
Change The Chocolate: If you don’t want to use white chocolate you can use any other flavour instead. You can use milk chocolate chips or dark chocolate chips.
Add Fruit: Though these flapjacks are flavoured with white chocolate, you can still add fruits like raspberry, strawberry or lemon juice. I prefer using dried fruit instead of fresh fruit (you can use either) fresh fruit is full of moisture so can make the flapjacks soggy.
Add Nuts: Add chunks of peanuts, walnuts or cashew nuts for a nice crunchy texture and extra flavour. Add 50g of nuts to this recipe for a little bit of texture or 100g for nuts in every bite!
How To Store & Freeze
To store, place the flapjacks into an airtight container and keep at room temperature for up to 5 days. You can freeze these flapjacks if you want to keep it for longer.
To freeze, allow the flapjacks to cool down completely, then place the flapjacks in a freezer-safe container and keep in the freezer for up to 3 months.
If you want to freeze individual slices, cut the flapjacks into squares first before freezing it. You can wrap individual flapjacks in cling film or place parchment paper between each layer.
Flapjack Decoration Ideas
I’ve listed a few ideas for you to try below:
You can drizzle melted white chocolate on top of the flapjacks, it’s a simple yet tasty garnish. Make sure the flapjacks have cooled and are cut into slices before drizzling chocolate on it.
You can dollop white chocolate into the middle of each slice and sprinkle extra white chocolate chips on top. You could also add dried fruit like raisins.
Create a whole layer of white chocolate on top! Once the flapjacks have cooled, pour melted white chocolate on top of the flapjack and spread it out evenly. Leave it at room temperature or in the fridge to set.
Why Is My Flapjack Not Sticking Together?
If your flapjacks are not sticking together, then you might not have mixed the oats thoroughly into the melted syrup mixture. Or the flapjack mixture wasn’t pressed down into the baking tin effectively.
It could also be that there wasn’t enough golden syrup added to the recipe. Golden syrup is vital in binding the flapjack ingredients together.
Last but not least, flapjacks fall apart when they’re not left to cool. If you cut flapjacks whilst they’re hot and soft, then it’s likely it will break apart and not stick together.
Why Are My Flapjacks Hard?
If you’re flapjacks are super hard, then you might have over-baked it or the oven temperature was too high.
Baking these flapjacks at 180°C (160°C Fan, gas mark 4) for 20 minutes should give you soft and chewy flapjacks. Don’t be tempted to bake for longer, it will come out of the oven soft but will harden as it cools.
If you keep the flapjacks in the oven until they are hard, when it cools, it will turn even harder in texture.
More Flapjack Recipes
Want more flapjack recipes? Check out this list of recipes below:
- Peanut Butter Flapjacks
- Gooey Flapjacks
- Triple Chocolate Flapjacks
- Cherry Bakewell Flapjacks
- Biscoff Flapjacks
- Lemon Flapjacks
- Honey Flapjacks
- Banana Flapjacks
White Chocolate Flapjack
Equipment
Ingredients
- 400 g Porridge Oats
- 250 g Butter
- 140 g Light Brown Sugar
- 150 g Golden Syrup
- 100 g White Chocolate Chips
Toppings (Optional)
- 100 g White Chocolate
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
- Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat.Every 10 to 15 seconds stop the microwave and give the mixture a stir. Repeat this until the mixture has fully melted.
- Add porridge oats to the melted mixture and mix together until thoroughly combined. Make sure all the oats are generously coated otherwise the flapjacks are likely to fall apart once baked.
- Then add the white chocolate chips to the flapjack mixture and mix until evenly combined.
- Pour the flapjack mixture into a lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
- Bake in the oven for 20 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting and decorating.
Topping
- If you want to decorate these flapjacks, break white chocolate into 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 chocolate has fully melted. Avoid overheating the chocolate or it will burn or turn grainy.
- Add the melted white chocolate to a piping bag or use a spoon to drizzle zig-zag lines over the cooled flapjacks. Enjoy straightaway or eat once the chocolate has hardened.
Video
Nutrition
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