Fantastic Fudgy Flapjacks
I do love a bit of alliteration. I also love a bit* of flapjack! We’ve made and blogged flapjacks before and my Bakewell flapjack is one of my more popular posts. However, they’ve all been jammy. I love a chocolately flapjack, but when it’s jam I can tell myself it’s slightly less unhealthy and eat all of it in one go. (*lot)
Yesterday we spent a lovely day in Scarborough with Husbands family. During the visit, the kids were introduced to chocolate flapjacks for the first time. The Boy absolutely loved them and was amazed when I said we could make our own. I’m not sure I’ve ever been more popular.
We added quite a bit of butter to our chocolate to achieve gorgeous fudgy flapjacks. But, if you want yours to be hard and shiny topped, just take the butter out or only add 25g.
- 235g Caster sugar
- 4tbsp Maple syrup
- 250g Butter
- 200g Condensed milk
- 450g Rolled oats
- 300g Milk chocolate
- 50g Butter
This is such an easy recipe, but it tastes amazing. They’re proper dirty fudgy flapjacks with about 9billion calories. The kind you get from a coffee shop when you go for “coffee and cake” with your friends. The total opposite of a good healthy breakfast flapjack with raisins in it!
Another note, I usually use golden syrup for my flapjacks but we didn’t have any. So, I put maple in instead. I think it tasted the same, but if you’d rather use golden syrup, go ahead.
Preheat the oven to 180 degrees and line a deep baking tray with greaseproof paper. You don’t necessarily need the paper, but it does make it much easier to get out of the tray. I used a squared casserole dish which is probably about 8×10’. This made really deep flapjacks. If your tray or dish is bigger, reduce your cooking time.
Add the syrup, sugar and 250g of butter to a large pan. It needs to be big enough to add loads of oats later.
Heat gently to melt together, stirring constantly.
When smooth, add the condensed milk. Condensed milk in its little tin absolutely horrifies me. I couldn’t tell you why it’s just weird. I use it as an ingredient quite a bit though.
Stir together until the mixture is smooth. Now, leave the heat on, but turn it right down before adding the oats. Stir together well, until all the oats are covered and sticky.
Remove from the heat and spoon into the baking tray. Use a metal spoon to press out to the sides and compress.
Bake in the oven for 25mins or until the top is golden brown.
Leave in the tray to cool.
Melt together the chocolate and butter for fudgy flapjacks, leave out some butter for a shiny chocolate topping. When melted, pour on top and spread. Place in the fridge to cool before carefully removing from the tray.
- • 235g Caster sugar
- • 4tbsp Maple syrup
- • 250g Butter
- • 200g Condensed milk
- • 450g Rolled oats
- • 300g Milk chocolate
- • 50g Butter
Preheat the oven to 180 degrees and line a deep baking tray with greaseproof paper
Place the sugar, butter and syrup in a large saucepan
Heat gently, stirring constantly until the butter has melted and the mixture is smooth
Add the condensed milk and stir together well
Reduce the heat to the minimum and add the oats
Stir together until the oats are covered
Remove from the heat and tip the mixture into the tray
Use a metal spoon to compress and press into the sides
Bake in the oven for 25 minutes or until golden brown
Remove and leave in the tray to cool
Once cooled, melt the chocolate and butter together and pour onto the top
Cool in the fridge before removing from the tray and chopping into bars or squares
Total time includes cooling