Laura's easy flapjacks

    (41)
    30 min

    This is a super easy flapjack recipe using ingredients that are usually on hand. Try using walnuts as a variation.


    120 people made this

    Ingredients
    Serves: 16 

    • 50g flaked almonds
    • 125g butter
    • 100g dark brown soft sugar
    • 1 teaspoon vanilla extract
    • 160g porridge oats
    • 170g chocolate chips

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat an oven to 180 C / Gas mark 4.
    2. Spread the almonds onto a baking tray; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking tray, and reserve.
    3. Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 20cm baking tin. Bake in preheated oven until lightly browned and set, about 20 minutes.
    4. Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.

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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (37)

    0

    Lovely simple recipe. I added currants. I didn’t have any chocolate chips so I used some Choc Shot and sprinkled the toasted almonds on that, so needed fewer almonds. I might try a little less sugar next time, just to make it a little less calorific, but it is yummy!  -  05 Mar 2018

    0

    Great recipe, and really easy! I usually add chopped almonds, prunes and cranberries for a slight sour kick. My partner has them for a quick energy boost at work as he doesn't have time for lunch  -  30 Aug 2017

    Kitchenboss
    0

    Very good recipe. This is the one I always use as everyone loves it. I've added fruit/choc and I've left it plain and it's delicious. I always usually drizzle with chocolate - always a winner.  -  18 May 2017