Easy Chocolate Chip Flapjacks Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter (unsalted)
- 200 g Demerara Sugar
- 200 g Golden Syrup
- 400 g Oats (use rolled oats, not jumbo or instant)
- 100 g White Chocolate Chips
- 100 g Milk Chocolate Chips
- 50 g White Chocolate (melted)
- 50 g Dark Chocolate (melted)
Method
- Preheat the oven to 180ยฐc (160 fan/ Gas 4/ 350F) and line a 20 x 30cm baking tin with baking paper.
- Melt the butter, sugar and syrup in a saucepan over a low heat until everything is fully melted and combined. Leave to cool down for 5 minutes.
- Place the oats and chocolate chips in a mixing bowl and pour on the cooled melted butter mixture. Give everything a good stir.
- Press the mixture into the tin and bake for 30 minutes. The flapjack will be quite soft when you take it out of the oven but will harden up on cooling.
- Whilst the flapjack is still warm, use a sharp knife to score it into squares. Leave to cool fully.
- Drizzle the melted white and dark chocolate over the top and leave to set.
- Use a sharp knife to cut the flapjack into squares.