These Chocolate Chip Flapjacks are soft, chewy and jam packed full of chocolate. Not to be confused with American flapjacks which are actually pancakes, these British style oat bars are full of beautiful golden syrup flavour. Plus they're a one bowl wonder and super quick and easy to make.
Measure 175g Salted Butter, 120g Sugar and 200g Golden Syrup into a saucepan or microwaveable mixing bowl. I cut my butter into chunks to make it quicker to melt.
Heat the butter etc over a medium heat until the sugar is dissolved, the butter is melted and everything has melded together. Keep stirring while this is happening, it will only take a couple of minutes.OrMicrowave in 30 second bursts stirring each time until everything is dissolved, melted and come together.
Take the pan or bowl off the heat or out of the microwave without delay – there is no need for the mixture to boil or stay on the heat.
Measure 360g Porridge Oats and 1 tsp Baking Powder into the pan/bowl. Stir until the oats are well combined.
At this point is it a good idea to allow the mixture to cool a bit. You can sit the pan in some cold water, move the mix to a shallow tray or just set it aside to take its own sweet time. You can move onto the next stage straight away but you will get chocolate flapjacks rather than chocolate chip flapjacks.
While the mix cools, preheat the oven to 180 °C or 190 °C and line a 8”/20cm square tin with baking paper or silicone liner.
Once the mixture is not warm anymore (it doesn’t need to be chilled or actively cold, stir in 200g Chocolate Chips.
Spoon the mixture into the lined baking tray.
Make sure to press it into the corners and try to make it an even thickness all the way across.
Bake for 30 minutes or until the flapjacks are golden all over. They will still feel very soft when you take them out but they will set up as they cool.
Allow to cool in the tin before taking the flapjacks out and cutting into 12 bars (3 x 4). For smaller bites you can cut into 18 (3 x 6).