Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Golden Fruity Chocolate Flapjacks
Golden Fruity Chocolate Flapjacks

Golden Fruity Chocolate Flapjacks

Brought to you by: Tate & Lyle Cane Sugars

Prep time:

Cook time:

Deliciously sticky, yet eminently sensible and healthy, these fabulous fruity chocolate flapjacks are a winner at any time of day thanks to their mix of dried cranberries, strawberries, seeds and almonds.
Share recipe


  • 335g unsalted butter, 295g for the flapjacks, 40g for the topping
  • 210g Tate & Lyle Fairtrade Light Soft Brown Cane Sugar, 150g for the flapjacks, 60g for the topping
  • 100ml Lyle's Golden Syrup
  • 500g rolled porridge oats
  • 1 pinch salt
  • 120ml double cream
  • 75g dark chocolate , broken into squares
  • 25g dried cranberries
  • 25g chopped mixed peel
  • ½ tbsp freeze-dried strawberries
  • 1 tbsp pistachios
  • 1 tbsp flaked almonds
  • ½ tbsp sunflower seeds

Recipe tips / Prepare ahead

You will need a 20cm (8 inch) shallow square loose-bottomed tin, greased and lined with parchment paper for this recipe.


Step 1

Preheat the oven to 180C/160 Fan/Gas 4.

Step 2

For the flapjacks, combine the butter, Tate & Lyle Light Soft Brown Sugar and Lyle's Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.

Step 3

Spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 20-25 minutes or until golden.

Step 4

Make the topping by combining the cream and Tate & Lyle Light Soft Brown Sugar in a saucepan over a low heat, and stir until the sugar has dissolved.

Step 5

Bring to the boil for 5-6 minutes stirring constantly until it is smooth and slightly thickened. Remove, cool a little then stir in the butter, followed by the chocolate and stir until melted. Leave to cool until thick enough to spread over the top of the flapjack. Scatter over the dried fruit, nuts and seeds whilst still warm. Cut into squares when completely cold.

Shop the ingredients

You might like