Chocolate Topped Flapjack Recipe
This Chocolate Topped Flapjack Recipe is the perfect combination of chewy, buttery oats and a thick layer of rich dark chocolate. These easy homemade flapjacks are made with just five simple ingredients and are ideal for lunchboxes, afternoon tea or an everyday sweet treat. If you’re looking for a classic vegan flapjack recipe with a chocolate twist, this one is hard to beat.
TL;DR
- Classic chewy flapjacks topped with rich dark chocolate.
- Completely vegan and dairy-free.
- Made with just 5 simple ingredients.
- Perfect for lunchboxes, snacks or afternoon tea.
- Makes 9 flapjacks.
- Ready in around 1 hour 10 minutes.
Chocolate Topped Flapjack Recipe
Ingredients
- 150g vegan butter
- 150g golden syrup
- 150g caster sugar
- 300g porridge oats
- 200g vegan dark chocolate
How to Make Chocolate Topped Flapjack Recipe
Step 1: Prepare the Tin
Preheat your oven to 130°C (265°F).
Grease and line a 20cm square baking tin.
Step 2: Make the Flapjack Mixture
Place the vegan butter, golden syrup and caster sugar into a large saucepan.
Heat gently, stirring continuously, until everything has melted together.
Continue stirring until the mixture becomes bubbly and starts to thicken slightly, then remove from the heat.
Stir in the oats until they are completely coated.
Step 3: Bake
Press the flapjack mixture firmly into the prepared tin, making sure it reaches all the corners and is level.
Bake for around 40 minutes, or until the top is lightly golden.
Allow the flapjack to cool in the tin.
Step 4: Add the Chocolate
Break the dark chocolate into a microwave-safe bowl.
Microwave for 30 seconds, stir well, then continue heating in 10-second bursts, stirring after each burst until completely melted.
Pour the melted chocolate over the cooled flapjack.
Spread it evenly right to the edges using the back of a spoon or an offset spatula.
Leave to cool completely until the chocolate has fully set before slicing into 9 squares.
Top Tips
- Press the oat mixture down firmly to prevent crumbly flapjacks.
- Allow the flapjack to cool before adding the chocolate so it doesn’t become dull or greasy.
- Chill for 20–30 minutes if you want the chocolate to set more quickly.
- Use good quality dark chocolate for the richest flavour.
Variations
- Sprinkle chopped toasted hazelnuts or pecans over the melted chocolate.
- Add a pinch of sea salt to the chocolate topping.
- Stir raisins or dried cranberries into the flapjack mixture.
- Drizzle with dairy-free white chocolate for an extra decorative finish.
Serving Suggestions
These Chocolate Topped Flapjacks are delicious with a cup of tea or coffee, packed into lunchboxes or served as an easy dessert with dairy-free ice cream.
Storage
Store in an airtight container at room temperature for up to 5 days. During warm weather, keep them in the fridge so the chocolate stays firm. They can also be frozen for up to 3 months.
FAQs
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Chocolate Topped Flapjacks
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minutesA chewy, oaty flapjack topped with dark chocolate.
Ingredients
150g Vegan Butter
150g Golden Syrup
150g Caster Sugar
300g Oats
200g Dark Chocolate
Directions
- Preheat the oven to 130ºc/265ºf and grease and line a 20cm square tin
- Put the butter, sugar and golden syrup in a large sauce pan and heat until melted together. Keep stirring until it becomes bubbly and thickens, then take off the heat.
- Press the mixture into the prepared tin, making sure to get it in all the corners and edges.
- Bake for 40 minutes or until golden on top.
- Break up the chocolate into a microwavable bowl and microwave at about 800w for 30 seconds, then mix. If it's not completely melted put it back in for 10 seconds at a time until it is melted, making sure you mix well between bursts.
- Pour on top of the flapjack and spread it right into the edges and corners. Allow to cool completely before slicing.
Comments
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