This version is my base recipe for flapjack with the addition of milk chocolate chips. My youngest son really loves this recipe!
It has chocolate melted in with the oats and chocolate chips on the top and is really delicious.
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 fan) then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly before you add it to the oats.
Weigh the porridge oats and half of the chocolate chips into a large bowl.
Then add the melted butter mixture into the oats.
Then mix until fully combined and put the oat mixture into the tin, flatten using a palette knife. This is the one I use available on Amazon.
Sprinkle on the remaining chocolate chips.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Milk Chocolate Chip Flapjack
Sarah’s Servings:16
Sarah’s skill: Easy
Baking time: 20 minutes
Ingredients:
225g Butter
180g Caster sugar
150g Condensed milk
65g Golden syrup
375g Porridge oats
200g Milk chocolate chips
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly before you add it to the oats.
Weigh the porridge oats and half the chocolate chips into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then sprinkle on the remaining chocolate chips.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Sarah’s extra slice……
Do not bake for more than 20 minutes.
White or dark chocolate could be used if preferred.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
This is the baking tray I use