Servings
  • 300 g Jumbo or Porridge Oats 300 g Jumbo or Porridge Oats
  • 180 g Unsalted Butter (room temperature) 180 g Unsalted Butter (room temperature)
  • 120 g Lyle's Golden Syrup 120 g Lyle's Golden Syrup
  • 80 g Brown Sugar 80 g Brown Sugar
  • 25 g Unsweetened Cocoa Powder 25 g Unsweetened Cocoa Powder
  • 150 g Dark Chocolate Chips (you can also use milk chocolate chips) 150 g Dark Chocolate Chips (you can also use milk chocolate chips)
  • 200 g 70% Dark Chocolate for topping 200 g 70% Dark Chocolate for topping
  • Sea Salt Flakes Sea Salt Flakes

INSTRUCTIONS

How to make Triple Chocolate Flapjacks

  1. Preheat the oven to 180°C, gas mark 4, line the baking tin (20x20 cm) with parchment paper and set aside.
  2. Pour the butter, Lyle's Golden Syrup, brown sugar and cocoa powder into a saucepan. Place over medium heat until everything is melted and whisk well until incorporated.
  3. Once melted, add the oats and chocolate into the mixing bowl, pour the butter mixture, and stir until the oats are fully coated.
  4. Transfer the flapjack mixture into the lined baking tin and press down with the back of the spoon or glass.
  5. Bake in the oven for 15 to 20 minutes, the flapjacks will slightly brown on the top. Leave the chocolate flapjacks to cool completely.  
  6. Melt the chocolate for the topping in the microwave until melted. Pour the melted chocolate over the flapjacks and spread with an offset spatula or spoon.
  7. Place into the fridge to set for at least an hour.
  8. Carefully cut into 16 equal squares. Eat straight away or store in an airtight container for 3-4 days.

What is your favourite type of flapjack?