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Chocolate Flapjacks

Chocolate Flapjacks

Brought to you by: Green and Black's
5.0 2 ratings Review this recipe

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Family baking - delicious to bake and eat with all the family.

Taken from "Unwrapped - Green and Black's Chocolate Recipes"  copyright Kyle Cathie Ltd.

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  • 350g unsalted butter
  • 3 tbsp golden syrup
  • 175g light soft brown sugar
  • 175g light muscovado sugar
  • 450g rolled or porridge oats
  • 6 tbsps Green and Black's cocoa powder

Recipe tips / Prepare ahead

Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin.


Step 1

Butter the baking tray.

Step 2

Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.

Step 3

Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist.

Step 4

Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.

Step 5

Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oats. Equally tasty is 1 tablespoon of sesame seeds, but you will also need a handful of extra oats because the seeds will make the flapjacks oily.

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