This is the best easy Chocolate Flapjack Recipe you will find. It’s so simple to make and is always a hit every time I make them. They are now one of my most requested baked items for family and friends. This is a gooey chocolate flapjack recipe but the chocolate on the outside adds a snap to the sweetness to the flapjacks. The mix of chocolate and oats is a match made in heaven.
What can I serve with my Chocolate Flapjack Recipe?
Flapjacks are of course delicious on their own or with a cup of tea or coffee. However there are other ways to make this even more special.
The best things to serve with chocolate flapjacks for dessert, im humble opion, are fresh berries. Strawberries, raspberries and blackberries work really well. Ice cream of course is a really good choice. Classic vanilla ice cream cannot be beaten on this.
Why do my flapjacks go rock hard?
The one main reason flapjacks can go hard is the overheating and quick melting of the sugar and butter. In my recipe below I insist on melting them down slowly. The addition of the condensed milk also helps keep the finished flapjacks chewy and soft. It’s why these chocolate dipped flapjacks are the best!
Chunky chocolate flapjacks are the best type of flapjacks in my opnion. The they are chunky which gives them a soft chewey centre and the chocolate adds a different level of sweetness to the finished bake.
Why are my flapjacks dry and crumbly?
If your flapjacks are dry and crumbly then the main reason I can think of as to why is that the amount of oats compared to melted ingredients is too high. In my chocolate flapjack recipe below I have worked out the perfect amount of each to give you soft and chewey.
How long will flapjacks last?
Flapjacks wil last for about 5 days if stored in an air tight container and left somewhere cool. However in all the years of making these flapjacks they’ve never made it passed the second day as they’ve always been eaten so quickly!
How to get the perfect runny chocolate for dipping
It is so easy to get the perfect runny chocolate that is great for dipping flapjacks in to. It is also for using on chocolate drip cakes too. Melt the chocolate in a bowl in the microwave in 20 second bursts until the chocolate is melted. You can also melt it in a bowl over lightly boiling water. Remove from the heat or microwave when it’s melted as longer could risk the chocolate burning.
Add a tablespoon of vegetable oil and mix in. This will make the chocolate runnier, thinner and also stop it from hardening as quickly. It makes it easier to work with and gives you a longer time to work with it too.
Add the chocolate to a microwavable bowl and melt in 20 second burts in the microwave. Give it a stir regularly.
When the chocolate has melted add in a little vegetable oil and stir. Start with a little and add a little at a time until you’ve got a soft runny chocolate.
When the chocolate is softer and runnier dip the flapjacks in and leave them on a sheet of greaseproof paper to harden.
It will take a little while to harden but you won’t have such a thick layer of chocolate on your flapjacks. Absolutely delicious.
Do you add vegetable oil for melting chocolate?
To create a smoother and runnier chocolate perfect for dipping I would always add vegetable oil. For a dipping chocolate like you need for this chocolate flapjacks recipe it makes coating them so much easier.
For each 100g of chocolate I add 1 tablespoon of vegetable oil. I melt the chocolate first and then add it. Give it a good stir and you will quickly notice how much runnier it becomes.
You can also use this method of adding oil to chocolate for chocolate drip cakes to make it easier to get that gorgeous drip effect. The chocolate over half the flapjack really makes this Chunky chocolate flapjack recipe absolutely delicious.
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If you like this chocolate covered flapjacks recipe you might like these too.
Check out my other sweet treat recipes for more tasty bakes.
Do you cut flapjack hot or cold?
I would always recommend to cut this Chocolate Flapjack Recipe or any flapjack recipe when the flapjacks are still warm. some recipes leave the finished flapjacks with a harder shell so are easy to cut when still hot and maluable. These chewy soft flapjacks will be soft enough to cut cool but for best results cut them warm.
After you have taken the flapjacks out of the oven leave to cool for about 15-20 minutes, then use a sharp knife cut the flapjacks. Be careful the tin could still be hot. Also be careful to not cut into the cake pan / tin – especially if it’s non-stick. We don’t want to damage the non stick coating!
Fruit and chocolate flapjack recipe
If you want to adapt this recipe it is easy to turn it into a Fruit and chocolate flapjack recipe. If you want to add fruit to the mix the best time is to do just before you add the the mixture to the pan to bake.
Fruit you can add to flapjacks include;
- rasins (if you add some nuts too it makes an incredible trio of flavours)
- dried cranberries
- dried cherries
- dried strawberries
- fresh raspberries
I’ve linked this recipe up to this week’s #CookBlogShare
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Chocolate Flapjacks Recipe
- 9 inch x 12 inch cake pan
- 300 g unsalted butter
- 3 tbsp golden syrup / corn syrup
- 200 g condensed milk
- 250 g golden caster sugar / superfine sugar (or regular caster sugar / if you don't have golden)
- 600 g oats
- 200 g milk chocolate (dark tastes really good too)
- 2 tbsp vegetable oil (or sunflower oil)
- Preheat the oven to 160ºC and line 9 x 12 inch tin with greaseproof paper. It makes it so much easier when you need to get them out.
- Add the butter, golden syrup, sugar and condensed milk to a saucepan and on a low heat melt together. Keep stirring.
- Remove from the heat and stir in the oats.
- Spoon into the prepared tin and level off.
- Bake for about 20 minutes until light golden brown.
- Cut them while they are still warm and leave to cool.
- Melt the chocolate in short bursts in the microwave or in a bowl over hot water.
- When the chocolate has melted add in the vegetable oil and stir.
- I like dipping half so you get a mix of with and without chocolate.
Please note that the nutrition information provided above is approximate and meant as a guideline only.