There’s something endlessly comforting about a good flapjack. That golden, chewy, buttery texture paired with the deep, rich sweetness of oats and syrup is the kind of nostalgic treat that never goes out of style. But take that classic flapjack and top it with a generous layer of smooth melted chocolate, and suddenly you’ve got a next level bake that feels just a little more indulgent, a little more special and incredibly hard to resist. Enter chocolate topped flapjacks.
These chocolate topped flapjacks are wonderfully simple to make and even easier to devour. They’re made with just a handful of everyday ingredients, and if you use dairy free butter and chocolate, they are completely vegan too. No fuss, no hard to find swaps, just great taste. I like to use a dark chocolate that’s not too bitter. Something around 50-70% cocoa works great because it strikes the perfect balance against the sweet, syrupy base. The richness of the chocolate cuts through the buttery oats in the best way. But if dark chocolate isn’t your thing, feel free to use a good quality vegan milk chocolate instead. The result will be slightly sweeter and just as delicious.
Perfect with a cup of tea or packed up for picnics, lunchboxes, or an afternoon pick me up, these flapjacks tick all the boxes. They are sturdy enough to travel well but still soft and chewy in the middle, with that satisfying snap of chocolate on top. Whether you’re baking for friends, family, or just yourself (no judgment here), this is one of those recipes you’ll find yourself coming back to again and again.
Because honestly, when oats, syrup, and chocolate come together this perfectly, how could you not?
If you liked these chocolate topped flapjack you might like my fruit and nut flapjack too!
Chocolate Topped Flapjacks
Difficulty: Easy9
servings30
minutes40
minutes1
hour10
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.