These indulgent little treats are a childhood favourite turned adult. The dark chocolate running through the middle transforms these flapjack bars, with each bite achingly satisfying and truly moreish – I hope you like them as much as I do!
Chocolate Flapjack Bars
- 150g unsalted butter
- 125g light muscovado sugar
- 125g golden syrup
- 300g oats
- 100g dark chocolate, finely chopped
Preheat the oven to 160°C (150°C fan)/325°F/gas mark 3, grease a 20cm square tin and line with non-stick baking paper.
In a medium saucepan, melt the butter, sugar and golden syrup over a medium-low heat. Once melted, add the oats and mix well with a wooden spoon until each oat flake is coated with the melted mixture.
Transfer half flapjack mix to the prepared tin, spread evenly and level the surface with the back of metal spoon. Sprinkle the chopped chocolate over evenly, then press down into flapjack. Carefully spread the remaining flapjack mix on top.
Bake in the preheated oven for 25 minutes until golden brown and it gives slightly when pressed with a spoon. Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Slice into 24 bars.