Condensed Milk Flapjacks

Name: Condensed Milk Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 120 g Salted butter; 180 g Condensed milk; 80 g Soft light brown sugar; 2 Tablespoons Golden syrup; 300 g Porridge oats

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If you like your flapjacks extra soft and chewy, these condensed milk flapjacks are for you! They're so easy to make and great for meal prepping to enjoy throughout the week.

squares of condensed milk flapjacks on a white worktop

After the success of condensed milk brownies last year, I've been experimenting a lot more with baking with condensed milk. It's so versatile and easy to work with!

Since I've been making a lot of flapjacks recently, I thought I'd try adding some condensed milk to my usual mixture, and the result was nothing less than PERFECT! I don't think I can ever go back to making flapjacks without it now! The flavour is super rich and indulgent, and it helps the bars set beautifully and quickly.

5 ingredients are all you need to make this recipe, and they're ready to eat in just a few hours! I love eating them on the go as a pre-workout snack, and since they hold up so well at room temperature, they're perfect for popping into lunch boxes for work or school. I can't wait for you to try them!

If you prefer the short and sweet version, feel free to jump straight to the recipe card at the end of the post. Otherwise, keep reading for my ingredient and equipment notes, top tips, step-by-step photos and more. Happy baking!

Ingredients

Butter: Salted is best but if you only have unsalted, you can add a small pinch of salt to the mixture separately.
Condensed milk: This is the sweet stuff that will help with binding and give that gorgeous milky flavour. Make sure to use sweetened condensed milk, not evaporated milk, for this recipe, as the latter will not work.
Golden syrup: Use this for that classic British flapjack flavour and texture. If you don't have any to hand, you can try my honey flapjacks instead.
Sugar: Use soft, light brown sugar for the best flavour and chewiness. You can also make flapjacks with white sugar if you don't mind a slightly crispier texture.
Oats: Porridge oats are best for this recipe.

Equipment

Baking tin: A square 8x8 or 9x9-inch tin works best for flapjacks. I always use 8x8. If you want to use a larger tin, make sure you adjust the recipe using my cake tin converter to prevent under or overbaking.
Baking paper: AKA parchment paper. This is essential to prevent the flapjack from sticking to the tin. I always line the sides too, so I can just lift the whole thing out in one go.
Food scale: Measure everything in grams when baking for accurate, repeatable results.
Utensils: Grab a wooden spoon for mixing, a tablespoon to measure out the golden syrup, and a sharp knife for scoring and cutting the flapjack after baking.
A large mixing bowl: To mix everything together for the flapjack base!

How To Make Condensed Milk Flapjacks

Step 1: Start by lining an 8x8-inch tin with baking paper. Then let your oven preheat to 180°C (160°C for fan setting) while you prepare the mixture.

Step 2: Add half a tin of condensed milk (180g) to a saucepan along with 120g butter, 80g soft brown sugar and 2 tablespoons golden syrup. Place over low heat and stir gently until the sugar has dissolved and the butter is fully melted. Remove the pan from the heat and leave to cool for 2 minutes.

Step 3: Add 300g of porridge oats to a large bowl, then pour in the wet mixture. Mix very well until all of the oats are evenly coated, with no sticky residue left in the bowl.

condensed milk oat mixture in a large bowl

Step 4: Transfer the mixture to your lined tin and press it down firmly and evenly.

Step 5: Bake for around 20 minutes, until it's golden around the edges and slightly paler in the centre. This is key for a chewy texture!

Step 6: Leave it to cool in the tin for 5 minutes, then mark out your slices using a sharp knife. Don't cut all the way through, just score lightly.

Step 7: Leave the flapjack to cool for 3-4 hours to set fully, cut into clean slices using your score marks as a guide, then enjoy!

Tips for Success

Don't confuse condensed milk with evaporated milk! You're looking for the thick, sweet version.
Make sure the sugar is fully dissolved before you remove it from the heat. This will prevent the bottom of the flapjack from becoming sticky. You'll know it's ready when the mixture looks smooth and glossy with no graininess.
If you want to add some fun mix-ins, check out my flapjack flavour ideas post!

FAQs

How long can I store these flapjacks?

These will last for 1 week in an airtight container, either in the fridge or at room temperature. I like to keep them in the fridge for an extra chewy texture.

Can I use evaporated milk instead?

No, this is unsweetened and not thick enough to bind the oats together. I've written a whole post about the difference between evaporated milk and condensed milk if you'd like to learn more.

Can I freeze condensed milk flapjacks?

Absolutely! They will freeze nicely for up to 3 months and can be defrosted at room temperature in just an hour. To learn more, check out my post on storing and freezing flapjacks.

Why are my flapjacks greasy?

This can happen due to incorrect measuring, using margarine instead of butter, improper technique or underbaking. Learn more about why flapjacks get greasy.

pile of condensed milk flapjacks on a white plate

More condensed milk desserts

I hope you like my condensed milk flapjacks! If you try these at home, please leave a comment and rating below to let me know what you think. Happy baking!