So firstly just to clear things up, I’m pretty sure flapjack refers to pancakes in some parts of the world, but these are definitely not pancakes bars. In England flapjack refers to a delicious buttery, sweet oaty baked good – somewhat similar to a granola bar, just without any pretence of being remotely good for you.
These bars are gooey and buttery, with a hint of caramely from the brown sugar and golden syrup, the salt is subtle, but balances out the sweetness. I like to dip them in white chocolate, but you can dip them in milk or dark chocolate if you want something a little less sweet.
These are also the easiest thing to make, simply melt together butter, brown sugar and golden syrup, stir in the oats, bake, then dunk in chocolate.
- 200g (1 1/2 sticks) butter
- 200g (1 cup) brown sugar
- 200g (1/2 cup) golden syrup
- 1 tsp salt (or to taste)
- 400g (3 1/2 cups) oats
- 150g white chocolate (or chocolate of your choice)
- Preheat the oven to 170c/325f and line a 8″ square tin with baking paper.
- Melt the butter, sugar and syrup in a heavy based pan on a low heat, until the butter has melted and the sugar dissolved. Add 1/2 tsp salt, taste and add more if desired.
- Stir in the oats, until evenly combined, pour into the tin and bake for around 40 mins or until the flapjack is golden brown.
- Leave to cool before cutting into bars or squares
- Melt the chocolate on a low heat in a heatproof bowl over a bowl of water. Once melted, dip the flapjack bars in and coat half of each bar with the chocolate.
- Leave to set on a wire rack before serving