Condensed Milk Flapjacks – Easy Chewy Flapjacks
These condensed milk flapjacks are the delicious, soft and chewy kind of flapjacks we all want when we make flapjacks at home. I use this recipe for every type of flapjack I would need. Party flapjacks, Christmas flapjacks, Easter flapjacks or even I’m hungry and I’d love a flapjack, flapjack.
When made the right way, a good soft flapjack is a very special treat indeed!
These chewy flapjacks are a real treat for kids and adults alike – they’re incredible! I could eat a batch a day and never get bored! They make a great packed lunch treat for kids too, although I’d recommend hiding a few away for yourself before anybody figures out that you’ve made them – they’ll be gone in seconds!
Why you’ll love this recipe
- These soft and chewy flapjacks are easy to make in one saucepan and then baked.
- The condensed milk keeps them soft in the middle while having a nice crisp but biteable shell.
- This is a really super quick and easy flapjack recipe.
- This recipe is easily adaptable and can include chocolate, nuts and dried fruits.
Condensed Milk Flapjacks Ingredients
The great part about this easy soft flapjack recipe is that you only need 5 ingredients.
- condensed milk
- unsalted butter
- golden caster sugar
- golden syrup
How to make – step by step
Place the butter, caster sugar, golden syrup and condensed milk into a saucepan.
Melt the ingredients together on a medium-low heat so they soften and melt gradually. Keep stirring so they don’t burn.
Remove the saucepan from the heat and stir in the oats.
Pour the mix into the prepared cake tin and level off.
Put the flapjacks in the oven and bake for 20 minutes until golden brown.
When they are baked and still warm, gently slice the flapjacks. It’s a lot easier when they are still warm.
Top Tips for condensed milk flapjacks
If you are adding dried fruits, chocolate chips or nuts add them into the mix after the oats when the mixture isn’t on the heat anymore. The best time to add them is just before you put the flapjacks into the cake tin.
If you want to add flavours then you can add extracts just before the oats. Zest from lemons, limes or oranges also works really well.
Flapjacks can be so easily adapted for different events and occasions.
For a dessert serve hot with ice cream and sprinkles. The mix of oats and ice cream is delicious.
You could even add fruit and enjoy these condensed milk flapjacks with whipped cream. This you could do with hot or cold flapjacks.
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- 9 x 12 inch cake tin
- deep saucepan
- silicone spoon
- kitchen scales
Storing / Making ahead of time options
Condensed milk flapjacks like this last a lot longer than normal flapjacks as the condensed milk keeps them softer. They will still harden but it gives you a great opportunity to make flapjacks in advance.
Condensed milk flapjacks last about 5 days but can last longer if you don’t eat them all by then.
Substitutions and variations for condensed milk flapjacks
I already mentioned chocolate chip flapjacks, but to make chocolate-flavoured chewy flapjacks you can add 3 heaped tablespoons of cocoa powder into the mix as it’s melting – bonus points if you still add chocolate chips and dip in chocolate too!
DRIED FRUIT OR NUTTY FLAPJACKS
If you want to add dried fruits or nuts into this flapjack recipe then I would suggest adding about 100g-150g of your favourite. Mix them in just before you add the mix to the tin for baking.
There are so many choices when it comes to dried fruits or nuts you can add to flapjacks.
I find that dried cranberries work very well (and try adding white chocolate too for a particularly great combo).
Pistachios, brazil nuts, walnuts, pecans and even pumpkin seeds work really well.
I love fresh citrus flavours and adding orange to flapjacks is a great addition. I use freshly grated orange zest for the main flavour. It binds with the oats really well and is easy to mix through them.
If you love chocolate orange then add some chocolate chips in to replicate the taste.
To make flapjacks more Christmassy I would recommend adding dried cranberries and of course Christmas spices. Cinnamon and dried cloves would taste wonderful.
FAQS about condensed milk flapjacks
How do you make soft, chewy flapjacks?
These simple chewy flapjacks are very simple to make – just add everything to the pan, melt it and then add the oats – it really couldn’t be easier! Pop it in a cake tin and bake until the top goes golden brown and starts to set.
Why are my flapjacks so hard?
Flapjacks can go rock hard if you don’t add something to keep them soft in. Sometimes recipes ask for more butter or even add flour to try and stop them going hard quickly.
Condensed milk in flapjacks really helps with keeping them softer for longer. They will still have a set shell but the centre will be soft. Over a few days it will start to go hard but nowhere near how hard other flapjacks go.
With this recipe and the addition of condensed milk, your flapjacks won’t go hard. (Unless you really overbake it but that would take a lot of overbaking).
What dried fruits and nuts can I add to flapjacks?
My favourite dried fruits and nuts that go into flapjacks have to include;
dried cranberries, walnuts, raisins, peanuts, pistachios… the list goes on.
What does condensed milk do to flapjacks?
Condensed milk helps to add moisture and soften the flapjacks so they become just the right amount of gooey! These easy flapjacks stay soft in the middle and have a crisp shell. Most importantly they don’t go rock hard when they’ve set.
The best to slice the condensed milk flapjacks is to use a knife while they’re still warm and you’re sorted! It’s important to do this while they’re warm as they’re softer at this stage which makes it easier. This also helps to give you a good excuse to nibble on the crumbs that fall off.
Other Recipes you might like
Flapjacks can be so easily adapted and here are a few of my favourite ways to pimp flapjacks.
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Condensed Milk Flapjack Recipe
Condensed Milk Flapjacks
- 9 inch x 12 inch cake tin
- large saucepan
- Wooden spoon
- 200 g condensed milk
- 300 g unsalted butter
- 250 g golden caster sugar
- 3 tbsp golden syrup
- 600 g oats
- Preheat the oven to 160ºC and line 9 x 12 inch tin with greaseproof paper. It's so much easier for getting them out.
- Add the butter, golden syrup, caster sugar and condensed milk to a saucepan and on a low heat melt together. Keep stirring to make sure it doesn't stick or burn.
- Keep stirring to make sure it doesn't stick or burn.
- Remove the saucepan from the heat and stir in the oats. Plus any flavours, dried fruit or nuts you want.
- Spoon the mix into the tin and level off.
- Bake in the oven for about 20 minutes until light golden brown.
- When freshly baked from the oven gently cut them and leave them to cool.
- If you want to add flavours, nuts or dried fruit then mix them in after the oats in the recipe.
- As they stay soft you can make them ahead of time.
Please note that the nutrition information provided above is approximate and meant as a guideline only.