The Best Chocolate Flapjack Recipe
This is my all-time favourite flapjack recipe and was given to me by one of my best friends (thanks Jen!). It’s really quick and easy to make and works brilliantly as a Vegan flapjack recipe too.
- 225g Butter/ or Dairy-free spread to make it Vegan, I use Morrison’s Baking Spread.
- 175g soft light brown sugar
- 25g Cocoa powder
- 225g Oats
- 200g Dark Chocolate (Lindt dark chocolate is Vegan but some other brands are not, so please check the ingredients carefully if making a dairy free version).
Melt 225g of Butter/Dairy-free spread in a medium sized pan.
Stir in 175g light brown Sugar and 25g of Cocoa powder. When this is all mixed and smooth add 225g of oat and combine.
Line a 7 x 7 square tin with baking parchment and pour in the flapjack mixture. Bake for approx. 15 mins at 160C (fan) or until bubbling at the edges.
Remove from the oven, pour over 200g of melted dark chocolate and spread into an even layer on top.
Leave to set (you can speed this bit up by popping it into the fridge for a bit), remove from the tin and then cut into slices. I run some boiling water over the knife edge to make cutting through the chocolate easier and to prevent cracks, but please be careful as it obviously makes the blade very hot.
Then demolish in one sitting…. (optional).
I have made lots of versions of these over the years, adding dried fruit or orange essence works really well. Let me know what you add to yours and how they turn out.