Classic Chocolate Chip Flapjack Recipe

Just six main ingredients, one bowl and a baking tin are all you need to make this deliciously chocolatey flapjack!

This recipe takes just a few minutes to mix everything together and once baked you'll have the most delicious chocolatey flapjacks, perfect for quick snacks and weekend treats! You only need one mixing bowl, a spoon and a baking tin and you're ready to get started. Simply melt your sugars and butter together, stir in your oats, then bake until beautifully golden. Once they're cooled, add the yummy chocolate topping and they're ready to eat. They're so easy and taste incredible!

This recipe uses a 7" x 11" baking tin and makes 12 small slices. They are best eaten within four days while they are freshest or you can freeze them for longer. They are equally yummy cold or slightly warmed!

Makes 12 small servings in one 7" x 11" baking tin

Flapjack ingredients;

450g oats

120g caster or granulated sugar

230g vegan butter

190g golden syrup

100g chocolate chips

1/2 tsp vanilla powder - optional

Topping ingredients;

150g dark or 'milk' chocolate

1 tsp coconut oil/ vegetable oil/ shortening - optional

1/2 tsp flaky salt - optional

You will also need; a microwavable mixing bowl, spoon, 7" x 11" baking tin, baking paper

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Method

1. Pre heat the oven to 170°c and line your baking tin with baking paper

2. In a mixing bowl add the sugar, golden syrup and vegan butter

3. Heat in the microwave in short 30 second bursts, stirring in between, until everything is melted together. Continue heating and stirring until all the sugar granules are completely dissolved into the butter

4. Add the oats and vanilla powder (if using) to the melted mixture and stir until everything is completely mixed together

5. Add the chocolate chips and roughly mix through. Don't over mix as the heat from the warm ingredients will melt the chocolate chips

6. Add all the mixture to your lined baking tin

7. Use the back of a spoon or spatula to firmly press the flapjack mixture down into the baking tin. If it is not firmly pressed down, the flapjack will be crumbly when you try to slice it

8. Bake for around 20-25 minutes until lightly golden on top

9. Leave the flapjacks to cool completely in the tin

10. Once cooled, add the chocolate topping. Melt the chocolate and oil together in the microwave. Heat in short bursts and stir in between to avoid burning the chocolate. The oil is optional, but it will help the chocolate topping set more evenly and cut cleaner when you slice up the flapjack

11. Leave to cool until the chocolate topping is set and optional, sprinkle over a pinch of flaky sea salt

12. Slice and they are ready to eat!

Tips & Tricks!

• I used Flora in my flapjacks but any vegan butter will work

• I used the Dr Oetker vegan dark chocolate chunks but any vegan chocolate will work

• I like to use rolled oats in my flapjacks as they hold together better and stop the flapjack from crumbling

• Use gluten free oats to make gluten free flapjacks

• Make sure you firmly press the mixture down into the tin before baking, as if not the flapjacks may crumble when you try to remove them from the tin

• You could swap to 'milk' or white chocolate or leave out the chocolate chips in this recipe

• You could also also add a handful of mixed seeds, chopped nuts or berries into the oaty mixture to make your flapjacks more fancy

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s