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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
Keyword Chocolate, easy, oats
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Camilla Hawkins


  • 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


  • 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.