Mini Egg Flapjacks

Name: Mini Egg Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g Butter, melted; 120 g Soft light brown sugar; 2 Tablespoons Golden syrup; 74 g Mini Eggs, crushed; 300 g Oats; 50 g Milk chocolate; 74 g Mini Eggs, crushed

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My Mini Egg flapjacks are the perfect Easter treat! They're chewy and chocolatey, and super easy to make with just 6 ingredients!

overhead image of easter mini egg flapjacks

Along with Christmas, Easter has to be one of my FAVE times of year for themed baking, and to be honest, a big part of that is being able to eat Mini Eggs again!

Over the years, I've made lots of desserts with Mini Eggs such as my Mini Egg fudge, Mini Egg traybake, and Mini Egg cookies, and I felt it was time to add another recipe to the collection. So say hello to my Mini Egg flapjacks!

These are the best kind of flapjacks, with a soft, chewy texture that gets better after a day or two. Because let's face it, nobody likes a dry flapjack! The base is made with a classic mix of oats, butter, golden syrup and brown sugar, with some crushed Mini Eggs added for colour and flavour. Once baked, they're topped with a drizzle of melted chocolate and even more Mini Eggs, making these the ultimate Easter traybake! They are seriously SO good and I cannot wait for you to try them!

If you'd like to do a deep dive on flapjacks, make sure to check out my flapjack baking guide before you go. It includes info on troubleshooting, tin sizes, ingredient ratios and lots more! Enjoy!

Ingredients

When you're ready to get baking, grab the following ingredients:

Oats: Regular porridge oats are best for a lovely chewy texture. Avoid jumbo oats as they're not as absorbent and will cause the liquid to pool at the bottom. Similarly, quick/instant oats will cause a dry texture as they are more absorbent.
Sugar: For that classic British flapjack flavour and texture, I always recommend using soft light brown sugar. Caster sugar works if that's all you have, but I'd personally advise against dark brown sugar as the flavour is quite overpowering. We want the chocolate and Mini Eggs to be the main flavours here, not molasses!
Butter: Salted butter is my go-to for baking but if you're using unsalted, just add a pinch of salt separately.
Golden syrup: This helps create that gooey texture and binds these Easter flapjacks together. Since you'll only need 2 tablespoons for this recipe, you can swap it out for honey or maple syrup if you need to.
Mini Eggs: I used two 74g bags, one inside the flapjack mixture and one on top after baking. Make sure to crush them up before you add them so you can get nice clean slices. I have learned from experience that whole Mini Eggs are a nightmare to cut into and the pressure will cause your bakes to crumble.
Chocolate: A drizzle of melted chocolate on top of the baked flapjacks will not only add more chocolatey flavour, but it also acts as a glue to add more Mini Eggs on top! I used milk chocolate but white, dark or semi-sweet will work great too.

Equipment

8x8-inch tin: This specific size is important for getting the right thickness on your flapjacks. If you use a different tin and don't adjust the recipe (use my cake pan converter to do this), they'll either end up underbaked or thin and burnt.
Baking paper: To line the tin.
Mixing bowls: A large one for the flapjack mixture and a smaller heatproof one for melting the chocolate.
Saucepan: For melting the wet ingredients. You can use this as your mixing bowl if it's big enough.
Utensils: A wooden spoon for mixing and a knife for cutting.
Rolling pin: For crushing the Mini Eggs. Bash them before you open the bag so they don't fly out everywhere!
Piping bag: Or a teaspoon, to drizzle the chocolate on top.

More flapjack recipes

How to make Mini Egg flapjacks

Step 1: Preheat your oven to 180°C (160°C if you're using a fan oven) and line an 8x8-inch tin with baking paper.

Step 2: Place 150g of butter into a saucepan along with 120g soft light brown sugar and 2 tablespoons golden syrup. Put the pan over low heat on the stove and stir gently until the butter has melted and the sugar has dissolved.

Step 3: Remove the pan from the heat and stir in 300g of oats. Mix well so there are no dry bits left in the bowl.

Step 4: Bash 74g of Mini Eggs with a rolling pin and stir them into the flapjack mixture. Then press it firmly into your lined tin.

Step 4: Bake for 18-20 minutes. You'll know they're ready when they're golden brown at the edges with a slight wobble in the middle.

Step 5: Set the flapjack aside to cool for 5 minutes then gently score (don't fully cut them) where you plan to cut. This will make it easier to slice cleanly later.

Step 6: Melt 50g of milk chocolate then drizzle it over the flapjack with a piping bag or teaspoon. Then bash another 74g pack of Mini Eggs and sprinkle them on top.

sprinkling crushed chocolate eggs onto the flapjacks

Step 7: Let the flapjack sit at room temperature for 2-3 hours to set, then cut into slices and enjoy!

Top tips

Press the flapjack mixture down firmly into the tin using the back of a metal spoon or the bottom of a cup. The firmer you pack it, the less crumbly your flapjacks will be when you cut them.
When topping the flapjack with Mini Eggs, try to keep them within your score lines, as they can be very hard to cut into without breaking your flapjacks.
Use a knife to gently score your flapjack after baking where you plan to cut them. This will make it easier to cut once cold and prevent crumbling.
These Easter flapjacks should still have a slight wobble in the middle when you take them out the oven. This will firm up as it cools and is the key to a chewy texture! Don't overbake them or you'll end up with crunchy, hard flapjacks.

FAQs & Flapjack Troubleshooting

How long do Mini Egg flapjacks last for?

These will keep well in an airtight container for up to 1 week in the fridge. I like to keep them chilled for an extra chewy texture but you can let them sit out for 15 minutes if you prefer them less chewy.

How do I crush the Mini Eggs?

I just bash them with the end of a heavy rolling pin while they're still in the bag. You can also blitz them briefly in a food processor but be careful not to overdo it or you'll be left with crumbs!

What can I use instead of golden syrup?

Golden syrup is a must for that classic British flapjack flavour but I know it's not always easy to come by outside of the UK. Honey and maple syrup can be used as a golden syrup alternative. See my honey flapjacks recipe.

What type of oats are best for flapjacks?

I always use porridge oats (rolled oats) and recommend them if you're using my recipe. Jumbo oats and instant oats will both produce a very different texture, as different types of oats absorb more/less liquid.

What can I use instead of Mini Eggs?

These can be swapped for an off-brand version such as Lidl's Mini Choc Eggs, or other colourful chocolates like Smarties and M&Ms. You can also check out my list of over 50 mix-in ideas.

Can I freeze this recipe?

Yes, flapjacks are ideal for prepping as they last for ages and defrost beautifully! They can be frozen in an airtight container for up to 3 months. Check out this post on freezing flapjacks for more info.

Why do my flapjacks fall apart?

This can happen if the mixture wasn't pressed firmly enough into the tin before baking, or if you haven't let them set for long enough. I've got a whole post on this if you'd like to learn more: Why Are My Flapjacks Falling Apart?

hand holding an easter mini egg flapjack square

More Easter Baking Recipes

I hope you like my Mini Egg flapjacks recipe! If you make them at home, please leave a rating and comment to let me know what you think. Enjoy!