Chocolate and Toffee Flapjack Recipe

Chocolate Toffee Flapjack. Photo Elaine Lemm
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 12 servings
Ratings (6)

Flapjacks come in all shapes, sizes and with many different ingredients. Some are healthy and some like this Chocolate and Toffee Flapjack, are simply delicious and you really will need to forget the calories, just this once.

The main ingredient in flapjack are oats and the best ones for this recipe are porridge oats. They not only add flavour to the flapjack, but also add texture. The oats are bound together with Golden Syrup, butter, and in this recipe the chocolate-toffee nibs.

It is eesential that you leave the flap jack to cool completely in the tin before even a thought of eating - tempting as it may be. If you eat it too soon it will simply fall apart. Once cooled it will still crumble a little, but that's  flapjack..

What You'll Need

  • 3/4 cup/225 g butter (unsalted)
  • 6 tbsp corn syrup (or ​Golden Syrup, 1/3 ​cup)
  • 2 cups/330 g oats (preferably porridge oats)
  • 1 Pinch salt

How to Make It

Preheat the oven to 350°F/180°C/Gas 4

  • Butter a 23cm x 33cm / 9"x 13"  deep baking tin really well.  Line the base with a sheet of greaseproof paper.
  • Put the golden syrup and butter into a non-stick saucepan. Over a low heat, gently heat through until the butter has melted, do not boil. Stir well. It is always difficult to measure Golden syrup accurately but err on the more is better side. A little extra will not harm, too little and the flapjack will not set properly..
  • Put the oats, and nibs (keep back at least 12 for decoration) into a large baking bowl. Mix them together then pour over the melted butter and syrup. Stir really well to ensure all the oats are well coated.
  • Tip the mixture into the greased baking tin, spread evenly making sure the surface is level.
  • Bake in the preheated oven for 15 minutes then remove the tin and score (do not cut) the surface of the flapjack into 12 squares. Pop a chocolate nib into the centre of each square. Quickly return the tin to the oven and bake for a further 10 minutes or until golden brown but still slightly soft. They will harden as they cool.
  • Place the tin on a wire cooling rack and cut the flapjack into squares but leave in the tin until completely cold. Enjoy.

The flapjack keeps well stored in an airtight tin.

Note: Choc Nibbles are available in the UK. If you cant find them then use a mixture of dark chocolate nibs for cooking and chopped up bits of a caramel toffees to weigh 100g.

Chocolate and toffee too much for you, here are a few alternatives once you remove the nibs.

Nuts and Seeds - add 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds such as pumpkin and/or sunflower to the basic mixture.

Apricot and Honey Flapjack - a healthier recipe than the traditional flapjack. Make using 100g butter and 85g soft brown sugar and 3 tbsp honey, 1350g oats mixed with 100g dried apricots, finely chopped and 1 small banana, mashed.

Coconut Flapjack - use the same quantity of oat, add in 55g of dessicated coconut and continue with the recipes as above.