Easy to make, soft and chewy chocolate flapjacks – what’s not to love!
315g Mornflake Scottish Jumbo Oats
150g light brown sugar
3 tbsp golden syrup
100g milk chocolate (chips work well)
100g dark chocolate (chips work well)
Preheat oven to 160ºc and line a 22cm square baking tin with baking paper.
Place the butter, golden syrup and brown sugar into a saucepan over medium heat until everything is melted. Mix occasionally so that it doesn’t burn.
Grab a large mixing bowl and add the oats and chocolate.
Pour the butter syrup mixture over the oats and mix together.
Once the oats are completely covered, press into the baking tin.
Bake for around 15 to 20 minutes.
Remove the flapjacks from the oven and leave them to cool completely (they’ll break apart if you cut them when still warm).