Chocolate Flapjacks

Sweet and crunchy 5 ingredient Chocolate Flapjacks are a delicious and easy-to-make treat that everyone loves.

5 from 4 votes

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Course: bars and slices, lunch box snacks

Cuisine: british, slices and bars

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 214kcal

Cost: $5

Preheat oven to 150 degrees celsius (fan-forced).
Grease and line a 20cm (8 inch) square cake tin with baking paper. Set aside.
Place the butter, golden syrup, brown sugar and salt into a microwave-safe bowl. Melt on 50% power for 4 minutes (stirring every minute).
If using a Thermomix: Place the butter (chopped), golden syrup, brown sugar and salt into the Thermomix bowl and melt for 4 minutes, 50 degrees, Speed 2.
Add the quick oats and stir until all of the oats are coated.
If using a Thermomix: Add the oats and mix for 10 seconds, REVERSE, Speed 2. Scrape down the sides and mix for a further 10 seconds.
Press the mixture firmly into the prepared baking tin.
Bake for 30 minutes or until golden on top.
Note: the mixture will still be soft, however, it will firm up as it cools.
Allow to cool completely.
Place the milk chocolate and coconut oil (optional) into microwave-safe bowl. Melt for 3 minutes, 50% power or until just melted (stirring every 30 seconds).
If using a Thermomix: Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3 minutes, 50 degrees, Speed 2.
Pour the melted chocolate over the slice. Place into the fridge for a minimum of 1 hour before cutting into pieces.

RECIPE NOTES & TIPS

If using salted butter, omit the pinch of salt.
If you don't have a microwave, you can melt the butter, golden syrup, brown sugar, and salt in a saucepan over low heat.
For an extra chocolatey treat, add some chocolate chips to the mixture before pressing it into the tin.
These flapjacks are best stored in an airtight container in the fridge for up to 2 weeks.
Freeze for up to 3 months.
Add extra toppings like chopped nuts or shredded coconut.
You could also use dark chocolate or white chocolate in this recipe.