Name: Chocolate chip flapjacks recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: Makes: 16
Cuisine: Baking, British
Ingredients: 175g butter, plus extra for greasing; 175g golden syrup; 4 tbsp granulated sweetener, such as Splenda; 300g porridge oats; Pinch of salt; 50g dried cherries, halved; 75g ready-to-eat dried apricots, chopped; 40g white chocolate chips; 40g dark or milk chocolate chips

By Antony Worrall Thompson

last updated 4 July 2023

Contributions from

Jessica Ransom

in Recipes

Chocolate chip flapjacks are an indulgent and easy bake the whole family will enjoy making and eating.

These chocolate chip flapjacks from Antony Worrall Thompson are an easy twist on a traditional flapjack recipe. He uses a combination of two different types of chocolate chips and bulks the mixture out even further with dried cherries and apricots for a boost of fruity sweetness and flavour. This recipe makes 16 generously portioned flapjacks which are 235 calories each.

Ingredients

175g butter, plus extra for greasing
175g golden syrup
4 tbsp granulated sweetener, such as Splenda
300g porridge oats
Pinch of salt
50g dried cherries, halved
75g ready-to-eat dried apricots, chopped
40g white chocolate chips
40g dark or milk chocolate chips

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Method

Heat the oven to 180C (160C fan, Gas 4). Grease a 20cm square baking tin and line it with greaseproof paper. Make sure you leave an overhang of paper.
Melt the butter with the golden syrup in a large saucepan over a gentle heat. Bring to the boil and cook for 2mins, stirring constantly. Remove from the heat.
Mix together the sweetener, porridge oats, salt, cherries, apricots and chocolate chips. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon.
Bake for 20-25 minutes until golden brown.
Cool for at least 30 mins, then remove from the tin and cut into 16 squares. Keep in an airtight container, or wrap in greaseproof paper for two or three days.

Top tips for making chocolate chip flapjacks

Antony’s chocolate chip flapjacks are a brilliant bake to make with kids and can be easily adapted if you don’t have all of the ingredients. Read our tips below for all the information.

How can kids make chocolate chip flapjacks?

Let children weigh the ingredients into different bowls so they can understand how much of each ingredient goes into the recipe. If they are old enough to use scissors then you can let them cut the dried cherries and apricots into bite-sized pieces.

Similarly, if you are using chocolate bars instead of chips you can let the children break it into small pieces. Children can help mix all the ingredients together in step three of the recipe. They can also spoon the mixture into the prepared tin and press it into an even layer with the back of a spoon.

What do flapjacks contain?

Classic British flapjacks are made from a combination of oats, butter, sugar and syrup. There are lots of flavour variations including this chocolate chip flapjack recipe. If you like, you can swap out the fruit in this recipe and replace it with more chocolate chips.

To make the flapjacks more visually appealing, consider using a mix of white, milk and dark chocolate chips. You could also finish the flapjacks with a topping. Melted chocolate and chopped nuts is a delicious combination but you can have fun experimenting to find your own personal variation.

Can you use Stork in flapjacks?

Yes, instead of butter you can use baking spreads such as Stork or another vegan alternative. The flavour will be different but the end result will be pretty much the same from a texture standpoint.

Instead of mixing chocolate chips through the flapjack batter, our chocolate flapjacks melt the chocolate with the butter and sugar for a more consistent chocolatey flavour hit. Try our golden syrup flapjacks if you prefer a traditional flavour profile or if you want something lower in calories, this healthy flapjack recipe is perfect for you.

After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.

With contributions from