Minimal time spent in the kitchen and you can soon be treating yourself to a soft and chewy chocolate chip and pecan flapjack with a crisp crunchy top. These little treats can be brought out after lunch, at tea time, or as a tasty little snack on a family walk.
- 200g unsalted butter
- 200g golden syrup
- 140g light soft brown sugar
- 450g rolled oats
- 80g pecans, roughly chopped
- 150g chocolate chips
Pre-heat oven to 190°C/375°F/Gas Mark 5. Line a 20cm x 20cm tin with baking parchment. Place the butter, golden syrup and sugar into a saucepan and gently heat stirring frequently until melted and combined.
Meanwhile place the oats, chopped pecans and chocolate chips into a large bowl.
Leave the butter mixture to cool before stirring through the dry mixture until everything is well coated. Pour into the prepared tin and press down with the back of a spoon.
Transfer to oven to cook for 25 mins until golden. Leave to cool in the tin before slicing into 12 fingers to serve.
Top tips for making chocolate and pecan flapjacks
If you want chocolate flapjacks rather than chocolate chips melt the chocolate with butter, syrup and sugar and stir through the oats.
These sweet tray bake oat bars are made from rolled oats, butter, golden syrup, and brown sugar. You can mix up the nuts and chocolate to include your favourite fillings like dried fruits and mixed seeds. Wrap in squares of greaseproof paper for a fun way to serve to kids.