This Chocolate Dipped English Flapjacks recipe brings me back to when I first had these in the UK in 2000, 17 years ago. Wow, I’m old. My friend Aubrey and I were on our first trip to Europe after high school and we stopped to see a friend of mine in York. We were wandering down one of those old streets that you only really find in Europe and came across this amazing little bakery and picked up a chocolate dipped English Flapjack – one bite and I was hooked!
The magic ingredient is this stuff called Golden Syrup. It’s essentially treacle; sort of a cross between honey and regular pancake syrup. Its an everyday staple in the New Zealand pantry and my mother used to bring it back by the tin to the US from New Zealand. It was like gold. Rationed out for only the best recipes for the most special occasions.
I love this recipe for a number of different reasons. Nostalgia aside, it’s incredibly easy with only a few ingredients. You can leave off the chocolate for a less sweet snack. Great for afternoon tea, bringing along to a picnic or packing in the kid’s lunches.
Much love – jess
- ½ cup (1 stick) butter, chopped into smaller pieces
- ½ cup brown sugar
- ¼ cup golden syrup
- 1 cup rolled oats
- 2 cups quick-cooking oats
- 1 cup semi-sweet chocolate chips
- 2 tablespoons neutral oil
- Preheat oven to 350°F.
- Prepare your 8x8 inch baking pan by greasing it and set it aside.
- In a large medium saucepan, combine the butter, sugar and golden syrup and stir until the butter has melted and the sugar has dissolved. Take the pan off the heat and stir in both sets of oats and a pinch of salt until covered well with the sugar mixture. Spoon into a pan and press down to form an even layer.
- Bake until golden, about 20 to 25 minutes. Remove from the oven and cool for about 5 - 10 minutes. Slice into any shape you like - triangles, squares, etc. Set aside and continue to cool. Prepare a large sheet tray by covering it in parchment paper.
- In a double boiler, melt chocolate and oil until very smooth. Remove chocolate from heat and begin dipping one side of the flapjacks into the chocolate, leaving the others side without. Place on parchment lined sheet tray until the chocolate has completely hardened. Will keep in an airtight container for a week.
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