These chocolate orange flapjacks are soft, chewy, gooey and topped with Terry's Chocolate Orange segments. They're super easy to make with less than 10 simple ingredients!
If you like Terry's Chocolate Orange then you're going to LOVE these flapjacks! They're deliciously chewy and packed full of chocolate orange flavours. And best of all, they're SO easy to make!
For those of you who have never made chocolate orange flapjacks before, I've written some ingredient notes below, as well as step-by-step instructions with images and top tips. I hope you find this useful. Otherwise, feel free to skip on ahead to the recipe card at the end of the post for the quick, TLDR version. And if you like this recipe, check out my Terry's Chocolate Orange cookies and fudge! Enjoy!
Ingredients list
- Oats: One of the main ingredients in flapjacks is oats. I used porridge oats and I recommend these over other types of oats to ensure you get the same texture as I did. Steel-cut oats will not produce great results in this recipe because they won't absorb as much of the liquid.
- Brown sugar: Use soft, light brown sugar for the best flavour. Dark brown sugar is great but it can be a little overpowering at times. Light brown sugar will give the perfect amount of sweetness while still letting the chocolate and orange flavours shine through.
- Cocoa powder: To turn regular flapjacks into chocolate ones! I used 3 tablespoons of unsweetened cocoa powder.
- Butter: Unsalted butter will give the flapjacks that classic buttery flavour and chewy texture. Don't swap this for margarine if you can help it- it really does make a difference!
- Golden syrup: Golden syrup is a staple ingredient in flapjacks. It's a thick syrup that you'll usually find near the sugar and honey in supermarkets. It comes in squeezy bottles or old-fashioned tins.
- Orange extract: To add the orange flavour. You can swap this out for orange zest if you prefer. The zest of 1 large orange would be the perfect amount to use.
- Milk chocolate: For topping the flapjacks with. You can swap this out for dark chocolate if you like.
- Terry's Chocolate Orange Mini's: To make Terry's Chocolate Orange flapjacks, we need some Chocolate Crange! The mini segments are the perfect size to top the flapjacks with. You'll need 12 in total- one for each slice.
Equipment and tools
- 8x8-inch tin: Use this size of tin for 12 chewy, decently-sized flapjacks. You can use a larger tin if you need to but I recommend increasing the ingredient quantities using my cake pan converter tool. This will ensure you don't end up with thin or burnt flapjacks.
- Baking paper: To stop the flapjacks from sticking to the tin. They can be really difficult to get out after they've cooled so make sure to line your tin properly.
- Bowl and utensils: A large mixing bowl, a small heatproof bowl, a wooden spoon, a teaspoon and a tablespoon.
- Kitchen scales: I recommend using a food scale to ensure accuracy. This especially applies to the golden syrup, which you should measure in grams, not ml.
How to make chocolate orange flapjacks
Step 1: Start by preheating your oven to 180℃ (160℃ for fan ovens). Then line an 8x8-inch baking tin with baking paper. This will make it much easier to remove your flapjacks later.
Step 2: Melt 150 g of unsalted butter then let it cool for a minute or two.
Step 3: In a large bowl, mix together 280g oats, 3 tablespoons of cocoa powder and 100 g of soft light brown sugar. Mix well until the cocoa powder is evenly distributed and there are no lumps left.
Step 4: Pour the melted butter into the bowl along with 60g of golden syrup and 1 teaspoon of orange extract. Mix everything together until the oats are evenly coated. The mixture will be slightly sticky and glossy.
Step 5: Transfer the mixture to your lined baking tin and press it down firmly with the back of a spoon or a spatula, ensuring it’s dispersed evenly.
Step 6: Bake for around 25 minutes. The flapjacks should be firm at the edges and a bit wobbly in the middle. Don't worry about them looking underbaked in the centre- they will firm up as they cool. The more wobble you have, the softer they will be when they cool so if you like them on the crunchier side, bake until there's no wobble.
Step 7: After baking, let the flapjacks cool in the tin for about 10 minutes. Then use a knife to gently score lines where you plan to cut them. This will make slicing easier later on and will stop the flapjacks from crumbling.
Step 8: While your flapjacks are cooling, melt 100 g of milk chocolate then stir in ½ a teaspoon of orange extract.
Step 9: Remove the cooled flapjacks from the tin and drizzle the melted chocolate over them. While the chocolate is still wet, place a mini Terry’s Chocolate Orange segment on top of each slice, using your score marks as a guide.
Step 10: Let the chocolate topping harden then cut your flapjacks into slices. And that's it- your delicious chocolate orange flapjacks are now ready to enjoy!
Top tips
- If you can’t find golden syrup, you can substitute it with honey. It will give a slightly different flavour but will work just as well for binding the ingredients.
- For more gooey flapjacks, reduce the baking time by a few minutes. If you prefer them crispier, bake them for a little longer until the top is firm all over.
- Orange extract can be swapped out for the fresh zest of 1 large orange.
FAQ
These will keep well for up to 1 week if you store them in an airtight container. For a chewy texture, keep them in the fridge.
Yes, Terry's Chocolate Orange flapjacks are one of the best desserts to freeze! You can pop your slices into an airtight container and freeze for up to 3 months. To defrost, let them sit in the fridge overnight or at room temperature for an hour or two. Do not refreeze.
Scoring the flapjacks while they are still slightly warm helps a lot. Pressing the mixture firmly into the tin before baking also helps them to hold together better, as does refrigerating them for an hour or two after baking.
More flapjack recipes:
What do you think of these chocolate orange flapjacks? If you try this recipe at home, please let me know how it goes by leaving a rating and/or comment below. Enjoy!
BEST Chocolate Orange Flapjacks
Ingredients
- 150 g Unsalted butter
- 280 g Oats
- 3 Tablespoons Cocoa powder
- 100 g Soft light brown sugar
- 1 Teaspoon Orange extract
- 60 g Golden syrup
Topping:
- 100 g Milk chocolate
- ½ Teaspoon Orange extract
- 12 Mini Terry's Chocolate Orange segments
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter and leave to cool for a minute or two.
- In a large bowl mix together the oats, cocoa powder and brown sugar. Then add in the melted butter, orange extract and golden syrup. Mix well until the oats are evenly coated.
- Press the mixture firmly into your tin and bake for around 25 minutes. The flapjacks should be firm at the edges and slightly wobbly in the middle. They'll become firmer as they cool.
- Let them cool in the tin for around 10 minutes then use a knife to gently score lines where you plan to cut them. This will help to prevent crumbling later.
- Leave the flapjacks to cool completely then remove them from the tin.
- Melt the chocolate and stir the orange extract in. Drizzle this over the flapjack and stick a mini Terry's Chocolate Orange segment onto each slice, using your score marks as a guide.
- Let the chocolate topping set then cut your flapjack into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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