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Lyle’s Mini Chocolate Flapjacks


15 min


35 mins






These scrumptious mini flapjacks dipped in chocolate are a delectably sweet treat that are great for gifting, and even better for eating all by yourself!

made using

Lyle’s Golden Syrup Bottle 325g

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How To Make Mini Chocolate Flapjacks

A Treat For All Occasions

Let’s face it, chocolate-covered anything is pretty great, and with flapjacks already being a well-established family favourite, the additional chocolate infusion only improves upon their yumminess!

Ideal for parties, as lunchbox fillers, or even just a snack on days ending in ‘Y’, Lyle’s mini chocolate flapjacks truly are a treat for all occasions. We’re certain you’ll enjoy the magical combination of Lyle’s Golden Syrup and Dr. Oetker’s chocolate chips and Madagascan vanilla extract.

Follow these 5 simple steps to make mouthwatering mini chocolate flapjacks:

Step 1

Preheat the oven to 180°C/ 350°F/Gas Mark 4. Grease and line an 18cm (7 inch) square cake tin.

Step 2

Place the Tate & Lyle Demerara Sugar, butter and Lyle's Golden Syrup in a saucepan and heat gently until melted together.

Step 3

Remove from the heat and mix in the Dr. Oetker Madagascan Vanilla Extract and oats. Press into the prepared tin and bake for 25-30 minutes until lightly golden and bubbling.

Step 4

Leave to cool for approximately 5 minutes until they are firmer and cut into 24 mini bars. Then leave to cool completely.

Step 5

Melt the remaining Chocolate Chips according to the pack instructions. Half dip each bar in the Chocolate and place on a tray lined with greaseproof paper and leave in a cool area until set. Place into cellophane gift bags to give as a present (or don’t!)




Lyle's Mini Chocolate Flapjacks

Butter or margarine

100 g
Fairtrade Unrefined Demerara

Demerara sugar

100 g

Lyle’s Golden Syrup

75 ml

Dr Oetker Madagascan Vanilla Extract

3 ml


250 g

Dr. Oetker Chocolate Chips

100 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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