Milk Chocolate Flapjacks
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These milk chocolate flapjacks are my go to when I want something indulgent without spending hours in the kitchen. With just 45 minutes from start to finish, they're perfect for when friends drop by or you need a homemade treat on a weeknight. The oats are packed with fiber to keep you satisfied, and honestly, the combination of golden syrup, melted chocolate, and buttery oats is absolutely irresistible. Best of all, you probably already have most of these ingredients in your pantry, so there's no need for a special trip to the store. Trust me, once you try these, they'll become a regular fixture in your baking rotation.
Ella x
Ingredients
- 200 gall-purpose flour
- 300 gmilk chocolate chips
- 150 mlgolden syrup
- 120 gbutter
- 200 glight brown sugar
- 2 egglarge eggs
- 1 mlvanilla extract
- ½ gpinch of salt
- 150 goats
Detail level
Instructions
- 1
Preheat the oven to 160\u00b0C (325\u00bfaF). Line an 18cm x 18cm baking tray with parchment paper.
- 2
In a large saucepan, melt the butter and golden syrup over low heat, stirring occasionally.
Tip: Use a heavy-bottomed saucepan to prevent scorching.
- 3
Remove from the heat and stir in the milk chocolate chips until melted and smooth.
Tip: If using a microwave, heat in 30-second increments, stirring between each interval, until smooth.
- 4
In a separate bowl, whisk together the flour, oats, brown sugar, and salt.
Tip: Use a digital scale for accurate measurements.
- 5
Add the flour mixture to the saucepan and stir until just combined.
Tip: Avoid overmixing.
- 6
Stir in the eggs and vanilla extract until the mixture is smooth.
- 7
Pour the mixture into the prepared baking tray.
Tip: Smooth the top with a spatula.
- 8
Refrigerate for at least 30 minutes to set.
Tip: Cut into bars after 30 minutes.
- 9
Cut into 6 equal bars.
Tip: Wrap individually in parchment paper or wax paper for storage.
- 10
Store in an airtight container in the refrigerator for up to 3 days.
Tip: Freeze for up to 2 months.
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