• Sarah L Samuels

Milk Chocolate Chip Flapjack

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.


This version is my base recipe for flapjack with the addition of milk chocolate chips.

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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 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.

Weigh the porridge oats and half of the chocolate chips into a large bowl and add the melted butter mixture into the oats.

Then mix until fully combined and put the oat mixture into the tin, flatten and sprinkle on the remaining chocolate chips.

Bake for 18-20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.

Leave to set then cut into squares.

Ingredients:


225g Butter

180g Caster sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

100g Milk chocolate chips


Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. 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.

  4. 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.

  5. Put the oat mixture into the tin, flatten then sprinkle on the remaining chocolate chips.

  6. Bake for 18-20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  7. Leave to set in the tin then cut into squares.


Download recipe

MilkChocolateChipFlapjack
.pdf
Download PDF • 137KB

Sarah’s extra slice……


Do not bake for more than 20 minutes.

White or dark chocolate could be used if preferred.


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