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Chocolate Drizzle Flapjacks - topped with white and dark chocolate! A favourite from childhood! #Flapjacks #OatRecipes #DarkChocolate #WhiteChocolate #kidsbaking #kidsrecipes #RetroRecipes #LadybirdBooks #baking #easybaking
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5 from 9 votes

Chocolate Drizzle Flapjack

A yummy chewy flapjack drizzled with dark and white chocolate.
Course Snack, teatime
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Camilla Hawkins

Ingredients

  • 75 g / 3 oz Golden syrup
  • 75 g / 3 oz Light brown sugar
  • 75 g / 3 oz Butter or Spread eg Flora Buttery
  • 150 g / 6 oz Rolled Oats
  • 1 Pinch of salt
  • A little oil for greasing
  • Topping:
  • 50 g / 2 oz Dark Chocolate
  • 50 g / 2 oz White Chocolate

Instructions

  • Pre-heat the oven to 160°C.
  • Grease the inside of an 18cm (7”) shallow cake tin and line with baking paper.
  • Put the golden syrup, butter and sugar in a pan over a low heat stirring until melted.
    Chocolate Drizzle Flapjacks - melting butter, sugar & golden syrup.
  • Pour in the oats and salt and mix well.
    Children's Baking, Teatime, snack, lunchbox, treat, oats
  • Put the mixture in the cake tin pressing it down well with the back of a spoon.
    Chocolate Drizzle Flapjacks in baking tin
  • Bake for 20 minutes or until the centre of flapjack is firm to the touch.
  • Remove from oven and mark out portions whilst still hot.
    Children's Baking, Teatime, snack, lunchbox, treat, oats
  • Once cool turn out onto a cooling rack.
  • Now make 2 small piping bags out of baking paper.
  • Tear off about 30 cm of baking paper from roll and fold in half (lengthways).
  • Then roll into a cone shape using the centre point as the tip of the cone.
  • Trim excess paper off and fold rim over itself to secure. Repeat.
    Baking paper (greaseproof paper) or baking parchment pipin cone
  • Now make the chocolate topping by first melting the dark chocolate in a bowl over a saucepan of hot water on a low heat.
  • Spoon the chocolate into one of your piping bags and snip off the tip with scissors.
  • Now pipe over the flapjack being as creative as you like.
    Piping chocolate onto flapjacks.
  • Repeat the above steps with the white chocolate and allow chocolate to set before serving. A brief stint in the fridge is helpful but only for about 10 mins as you don’t want the dark chocolate to go cloudly.
    White chocolate being melted over a pan of hot water.