Chocolate Covered Flapjacks

img_7425Buttery, sugary flapjacks are indulgent enough on their own so adding a layer of chocolate isn’t really needed but that’s never stopped me before.

The extra layer of chocolate finishes off this gooey flapjacks and takes them to the next level.

Flapjacks are one of the easiest (and quickest) things to make as all you need is; butter, oats, golden syrup and brown sugar.

They’re great for making in bulk and travel well so are a big hit for school fetes, charity bake sales or for bringing into the office.


250g porridge oats

130g butter

130g dark brown sugar

130g golden syrup (about three generous tablespoons)

200g milk chocolate

How to make…

First put your oven on to 170C/Gas mark 3. Then line a baking tray or roasting pan with baking paper.

Then melt the sugar, butter and golden syrup on a low heat in a pan until the butter has melted and the sugar has dissolved.

Stir in the oats until they’re completely covered by the gooey liquid. Pour the whole lot into your prepared tray and put it in the oven for 40 minutes.

Once it’s done take out and leave it to cool for 10 minutes. Melt the chocolate (either in the microwave or in a glass jar, over a pan of boiling water – don’t let the pan touch the water) and then pour over the flapjack.

Allow the chocolate to cool completely before slicing into squares. They’ll last in an air tight container for up to a week (if you can resist them for that long).

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