Chocolate-coated Flapjack Slices

Flapjacks are one of the easiest traybakes to make, and should be a staple of any student’s baking repertoire. Smothering them in chocolate is a sure-fire way to make them more addictive (and less healthy) . . . but when you’re drowning in revision for finals/ essay writing, something’s got to give, hasn’t it?


Ingredients: (makes twelve slices)

  • 200g light brown sugar
  • 200g margarine
  • 400g porridge oats
  • 8 tablespoons golden syrup
  • 200g dark chocolate


  1. Melt sugar, margarine and golden syrup together in a saucepan over a low heat.
  2. Once melted, remove from the heat and stir in the oats.
  3. Grease a baking tin and line with greaseproof paper; my tray was c. 28cm x 18cm x 3cm, as a guideline.
  4. Tip the mixture into the tin; use the back of a spoon to ensure it is evenly distributed.
  5. Bake for approximately 30 minutes (or until golden) at 180°C. Leave the flapjack to cool in the tin while you prepare the chocolate.
  6. Melt the chocolate in a heatproof bowl over a pan of boiling water. Pour over the flapjack and leave in the fridge to set.
  7. Cut into slices and enjoy!



  • I always use margarine, but this can be substituted for butter if you prefer.
  • The dark chocolate can be substituted for milk or white chocolate; I opted for dark chocolate to offset the sweetness of the flapjack itself.
  • The chocolate can of course be melted in a microwave, but I’m yet to join the realm of microwave magicians.
  • In sunny weather (a rarity in Leeds!), these flapjacks are best stored in the fridge in an airtight container.

5 thoughts on “Chocolate-coated Flapjack Slices

    1. Thanks! It really is – particularly as so many of the differences occur between British English and American English, makes for some confusing experiences at times!


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