I love flapjack and I love chocolate so what’s not to love about Chocolate covered flapjack?
It has taken me a long time to perfect the perfect flapjack recipe. In the past, it has either been rock hard or inedible. This all changed a few months ago when I spoke to my mum about it. She told me that the recipe I had been using was wrong and to try hers instead – since then I can tell you it’s baked perfectly every time.
Flapjack is a great treat
Flapjack is a delightful treat that holds a special place in the hearts of dessert enthusiasts. With its simple yet satisfying ingredients, it embodies a comforting and wholesome indulgence. The combination of oats, golden syrup, butter, and brown sugar creates a chewy and slightly crunchy texture that is incredibly satisfying.
What makes flapjack even more irresistible is its versatility. It can be enjoyed as a snack, a breakfast treat, or a dessert. Whether you prefer it plain or infused with flavours like chocolate chips, dried fruits, or nuts, flapjack offers endless variations to suit every taste.
Furthermore, flapjack’s rustic charm and homemade appeal add to its allure. Baking a batch of flapjacks fills the kitchen with a wonderful aroma that evokes feelings of nostalgia and warmth. Sharing a tray of freshly made flapjacks with loved ones is a simple joy that brings smiles to faces and creates lasting memories.
The recipe
This is the perfect recipe to use as a base for any flapjack recipe – simply add extras to it. Today we are making chocolate covered flapjack but you could add dried fruit, cherries, and nuts over a different type of chocolate if you don’t like milk chocolate.
Ingredients
Method
- Heat the oven to 180°c (160°c fan). Line a 20cm square tin with greaseproof paper
- Melt the butter, sugar and syrup in a pan – don't let this boil
- Add the flour and oats – Mix well so that all the oats are covered and there is no flour visible
- Spead into the tin and bake in the oven for 18 – 25 minutes. I always bake for the lowest time so that the flapjack is chewy rather than hard baked
- Take out of the oven and leave to cool – don't take it out of the tin
- Melt the chocolate – I do this in a bowl over a pan of water. Simply break the chocolate up and place it in a bowl over a pan of simmering water. Stir often to make sure that the chocolate doesn't burn
- Pour the melted chocolate over the flapjack, spread it out to cover all areas with a spatula and leave to set. If you prefer you can just dip or drizzle chocolate rather than fully cover.
- Once set cut the flapjack up and store it in an airtight container. It will last for a few days and is perfect for packed lunches or as a snack with a cup of tea.
Do you make flapjack, do you have any suggestions as to how I can improve the recipe? If you liked this recipe you might like my Gingerbread recipe too.
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