Easy Chocolate Flapjack Bite-Size Recipe
These flapjacks with chocolate have just enough chocolate in them to keep you interested but instead of the chocolate being on top, it is in the middle of the tasty sweet oats. The chocolate flapjacks are in small bite-size chunks that are ideal for a little snack and perfect for kids’ lunch boxes.
Making these British flapjacks are pretty quick to make so they would be great to make at school in baking lessons! There is no syrup needed in this recipe, just caster sugar and light muscovado sugar for the sweetness.
HOW TO MAKE CHOCOLATE FLAPJACKS
These chocolate-stuffed bars are easy to make than you think. Beat the butter and sugars together until pale in colour. Stir in the flour, baking powder then gradually add the oats.
For the filling, melt the butter, sugar and chocolate in a pan. Remove from heat, add the cocoa. flour and baking powder and mix thoroughly.
Line a 20cm square baking tin with baking paper and add half of the oat mixture, pressing down until they are up to the edges of the tin.
Spread the chocolate filling evenly over the top.
For the other half of the oat mixture, roll out onto some baking paper then place on top of the chocolate mixture.
Bake on the middle shelf and bake for 40 minutes in a fan oven then leave to cool completely before drizzling some melted dark chocolate on top.
Want a more healthier version? Try my fruit and nut flapjacks.
CAN YOU FREEZE FLAPJACKS?
Yes, you can freeze them. Just place them in freezer bags and lay them flat. They usually last for about 3 months.
WHAT EQUIPMENT DO I NEED TO MAKE CHOCOLATE FLAPJACKS?
You may need the following items to make your lovely flapjacks:
A pan
Ingredients needed for chocolate flapjacks
- 250 g Butter, softened
- 60 g Caster Sugar
- 90 g Light Muscovado Sugar
- 1 tsp Baking Powder
- 150 g White Flour
- 225 g Porridge Oats
Chocolate Filling
- 100 g Butter
- 150 g Caster Sugar
- 100 g 70% Dark Chocolate
- 30 g Milk Chocolate
- 30 g Cocoa Powder
- 50 g White Flour
- ½ tsp Baking Powder
Easy Chocolate Flapjack Bite-Size Recipe
Ingredients Â
- 250 g Butter, softened
- 60 g Caster Sugar
- 90 g Light Muscovado Sugar
- 1 tsp Baking Powder
- 150 g White Flour
- 225 g Porridge Oats
Chocolate Filling
- 100 g Butter
- 150 g Caster Sugar
- 100 g 70% Dark Chocolate
- 30 g Milk Chocolate
- 30 g Cocoa Powder
- 50 g White Flour
- ½ tsp Baking Powder
InstructionsÂ
- Heat oven to 160°C Fan oven. Line a 20cm square tin with baking paper.
- Beat the butter and sugars together until pale and creamy. Stir in the baking powder, flour and gradually add the oats.
Chocolate Filling
- Melt the butter, sugar, milk chocolate, and 80g of the dark chocolate gentky in a pan. Remove from heat, then add the cocoa, flour and baking powder and mix well.
Layer up
- Add half the oat mixture to the tin and press down with hands until all corners are covered.
- Now add the chocolate mixture ontop and spread evenly.
- Take some baking paper and roll out the other half of the oat mixture and place on top. Make sure all corners are covered.
- Place on the middle shelf in the oven for 40 minutes until golfer brown. Leave to cool completely before drizzlinh the remainder melted dark chocolate.
Nutrition
If you like this recipe you will love my triple chocolate brownie recipe.
Please don’t hesitate to leave a comment below if you love this recipe and give it a share.
One Comment