Chewy White Chocolate Flapjacks

Name: Chewy White Chocolate Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g Unsalted butter; 100 g Soft light brown sugar; 2 Tablespoons Golden syrup; 300 g Oats; 100 g White chocolate chips; 100 g White chocolate ((melted))

Jump to Recipe Jump to Video

If you're looking for a delicious and indulgent treat that's easy to make, these white chocolate flapjacks are just the thing! Soft and chewy with white chocolate chips throughout and even more white chocolate drizzled on top, these are sure to be a new favourite sweet treat.

white chocolate flapjack slices on a white surface

I've posted a fair few flapjack recipes on my blog this month but this one is probably my favourite so far! They're perfectly chewy with just the right amount of sweetness and suitable for any occasion. Whether you just want a quick sweet treat, a lunchbox dessert or an on-the-go breakfast, you can have these ready from scratch in less than an hour!

If you're interested in learning more about flapjacks, including troubleshooting and baking tips, make sure to check out my flapjacks 101 guide. Otherwise, let's get baking!

Ingredients

Here's everything you'll need to make my white chocolate flapjacks:

Butter: This gives the flapjack its chewy texture and helps to bind all of the ingredients together. Use real butter for best results (not margarine, which can cause greasy flapjacks).
Oats: The main ingredient for British flapjacks, oats! The type of oats you use really does matter here because each variation will produce a different result. Jumbo oats and steel-cut oats will cause a drier texture that may fall apart, while instant oats or oatmeal will give a more 'gummy', dense texture rather than a chewy one. Porridge oats or rolled oats are the best kind to use for this recipe.
White chocolate: The star of the show! You'll need around 100g of white chocolate chips to go in the flapjacks and another 80-100g of melted white chocolate to drizzle on top. As tempting as it is to pack the flapjacks full of chocolate chips, resist the urge! On my first attempt, I tested the recipe with 150g of white chocolate chips and they fell apart after baking.
Brown sugar: Soft, light brown sugar will give you a delicious caramel-like flavour and will keep your flapjacks moist. Caster sugar and dark brown sugar will also work if you're in a pinch.
Golden syrup: I use 2 tablespoons in my recipe but if you like your flapjacks to be extra gooey, you can add an extra tablespoon or two. You can also make flapjacks with honey or one of these other golden syrup substitutes.

Equipment

8x8-inch baking tin: I recommend this size of tin because it's what I test my recipes with. It will ensure your flapjacks are thick enough and that the baking time/temperature stays the same. An 8x10-inch tin would also work if it's all you have but if you want to use anything larger than this, use my cake pan converter tool to increase the ingredient quantities too. Otherwise, you'll end up with super-thin (and probably overbaked) flapjacks.
Baking paper: To prevent sticking. Don't substitute this for tinfoil!
Bowls: A large bowl for mixing and a smaller heatproof bowl for melting the butter and the white chocolate.
Utensils: You'll need a wooden spoon or rubber spatula for mixing, a sharp knife for cutting, and a tablespoon for measuring.
Piping bag: This is not a must but it's really handy for drizzling the white chocolate on top neatly. If you don't have one, you can use a teaspoon instead.

How to make white chocolate flapjacks

Step 1: Preheat your oven to 180℃ and line an 8x8-inch tin with baking paper. Remember if you're using a fan oven, you'll need to set your oven slightly lower at 160℃.

Step 2: In a saucepan over low heat, melt 150g butter with 100g soft light brown sugar and 2 tablespoons of golden syrup. Stir gently until the sugar has dissolved then remove the pan from the heat.

Step 3: Add 300g of porridge oats. Mix well until evenly coated.

Step 4: Stir 100g of white chocolate chips or chunks into the oaty mixture.

Step 5: Transfer the mixture to your tin and press it firmly into place. Pressing firmly will help to prevent the flapjacks from crumbling when you try to cut them later. You can use the back of a spoon, a rubber spatula or even the bottom of a cup to do this.

Step 6: Bake your flapjacks for 20 minutes, until they're golden brown around the edges. Don't overbake them as they can end up too hard and crispy once they cool.

Step 7: Let the flapjack cool in the tin for around 5 minutes, then gently score it with a sharp knife (as if you were cutting it but without going all the way through). Then let it cool completely.

Step 8: Once the flapjack is set, carefully remove it from the tin.

Step 9: Melt 100g of white chocolate and drizzle it over the flapjacks. Leave at room temperature or pop it in the fridge for 1 hour to allow the chocolate to harden. Then just cut it into slices using your score marks as a guide and enjoy!

drizzling melted chocolate on top of flapjack

Top tips

Don't overload the flapjacks with chocolate chips because they'll be more likely to fall apart later. I found 100g to be the perfect amount.
Scoring the flapjacks while they're still warm will help to prevent breakage when you cut them. This is the easiest way to get clean flapjack slices.
This recipe will give you moist, chewy flapjacks but if you want them to be more sticky like my gooey flapjacks, add an extra tablespoon or two of golden syrup.

FAQ

How long do white chocolate flapjacks last?

These flapjacks will last up to a week in an airtight container. If you like them chewy, it's best to keep them in the fridge.

Can I freeze this recipe?

Yes, you can freeze white chocolate flapjacks. Place them in an airtight container or freezer bag and freeze for up to three months. Alternatively, you can wrap the whole slab tightly in clingfilm. To defrost, put them in the fridge overnight or leave them out at room temperature for an hour or two. Check out my dedicated post on freezing flapjacks if you'd like to learn more.

What kind of oats are best for flapjacks?

Porridge oats or rolled oats work best for this recipe as they absorb just the right amount of liquid, leaving you with perfectly chewy bars.

What else can I add to the mixture?

You can swap a handful of the chocolate chips out for nuts, pumpkin seeds or dried fruit. I've written a big list of flapjack mix-in ideas if you need more inspo!

overhead image of white chocolate flapjacks with drizzle on top

More flapjack recipes:

If you like these white chocolate flapjacks, make sure to share this post with a friend and leave a comment or rating below to let me know. Enjoy!