Oat Bars. Flapjack. Cereal Bars. Whatever you call them, these little slices of Brown Sugar Flapjack are bursting with plump, juicy raisins, a hint of spice and a smackeral of dark chocolate. Quick & easy to make. Perfect for lunch boxes, picnics or scoffing straight from the tin.
Sometimes simplicity works best. And when it comes to flapjack – the God of comfort baking – who am I to argue?
Well, actually, I may have slightly bickered with the traditional recipe when creating my Brown Sugar Flapjack since I appear to have added a little spice. Oh and a teeny-weeny-tiny drizzle of dark chocolate on the top, just to finish it off with a flourish.
And is my tinkering worthwhile? Yes! Here’s the proof.
When I made this round of Brown Sugar Flapjack I left a couple of bars chocolate free, to please one of my taste testers who has prefers his biscuits, cakes and bars somewhat plainer than me.
I call it naked .
Obviously, he was much appreciative of this small gesture of mine – he knows my brain does get ever-so slightly over-excited when it comes to decorating bakes and normally everything gets smothered in chocolate or icing.
Oops.
I just can’t help myself.
But just this once, I don’t mind if I do congratulate myself for controlling that urge of mine to splurge when it comes to chocolate. If only because it helped prove that this recipe is a knock-out winner.
Ready?
The Brown Sugar Flapjack…
Over the weekend, we had a day out and, as it was too cold to sit outside and eat, we took a picnic for the car. A carnic, if you like (thanks for that little phrase, Tessa).
Into the picnic carnic went 4 pieces of flapjack adorned with chocolate and away we zoomed. Long story short, the picky taste tester agreed that the little splash of chocolate did add a certain perkiness to the mix. He said it matched the hit of spice nicely and turned it into a well-thought-out little flapjack number. He even conceded that although the flapjack was more than fine naked it was, without a doubt, better with the chocolate.
Haha. I win. Life just got sweeter.
So, all in all, this Brown Sugar Flapjack contains all you would expect from a typical bar plus some bonus points:
- A lovely, deep golden colouring
- A level of sweetness that is just perfect – not too syrupy
- Juicy raisins that have been plumped up pre-bake
- Mixed spices to add a little excitement to the flapjack party
- A sneaky hit of chocolate that plays with the fruit & spices in a most alluring way
And all wrapped up in neat chunky bars. That’s my idea of winter comfort baking.
If you’re in a secret, long-lasting love affair-style relationship with flapjack like me, then head over to my other flapjack recipes:
- Peanut Butter Flapjack
- Australian Crunchie (Coconut Chocolate Slice)
- Easy Biscoff Flapjack
- Toffee Apple Flapjack
- Festive Chocolate Flapjack
In the latter I confess to not actually being able to make very good flapjack at all… ?!?! Those days are gone. Gone (See ya. Bye). I’ve finally found my groove when it comes to these oaty bars of sweet deliciousness.
📖 Recipe
Brown Sugar Flapjack (Oat Bars)
Ingredients
- 170 g/ 6oz Unsalted butter – roughly chopped
- 100 g/ 4oz Soft brown sugar (light or dark works fine)
- 3 tablespoon Golden syrup
- 250 g/ 10oz Rolled oats
- 1 ½ teaspoon Mixed spice
- 150 g/ 6oz Raisins
- 50 g/ 2oz Dark chocolate – chopped fine
Instructions
- Begin by greasing and lining your baking tin with parchment and pre-heating the oven to 170°C/ 325°F/ GM3
- Put the raisins into a small heatproof bowl and cover with hot water from a just boiled kettle. Set aside
- Weight out the oats and the mixed spice
- Tip the butter, syrup and sugar into a heavy based saucepan and put it over a medium heat to melt, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gentle bring the ingredients together until you have a thick, brown, evenly mixed liquid
- Drain the raisins then add them to the pan along with the oats. Stir until thoroughly combined
- Spoon the flapjack mixture into the prepared tin and spread it out. Use the back of a metal spoon to push the mixture into the edges and corners of the tin and to press the flapjack down so that it is nicely compact
- Bake in the oven for 30 minutes until golden. If, after 20 minutes, the raisins look as if they are about to catch & burn, lay a piece of foil loosely over the flapjack for the final 10 minutes of baking
- Allow to cool in the tin for 10 minutes. Using a sharp knife, mark the flapjack into 8 bars then let cool completely in the tin
- Once cool, cut into the marked portions and remove from the tin
- Melt the chocolate gently and drizzle a little over each slice
- Store in an airtight container for up to 5 days
Meghan | Fox and Briar
I didn’t know flapjack was another name for granola bar – in the US flapjack means pancake! But whatever you call them, these look delicious! And I personally love the chocolate drizzle, I wouldn’t have it any other way. Also I am loving the term “carnic”, going to have to start using that 🙂
Jane Saunders
I had no idea either until last summer. I can understand oat bars/ granola bars in place of flapjack, but flapjack meaning pancake??? It’s weird as I never find pancakes referred to as flapjack in any blogs I read or on Pinterest. Regardless, we have a free weekend coming up, it’s actually going to be dry, maybe time for another carnic somewhere with another round of um… flapjack.
Tracy | Baking Mischief
I’d never heard oat bars referred to as flapjack before. I was so confused at first when I saw the pictures, I was like, I thought we were talking about flapjack pancakes! 🙂
These look sooo good. I’m with you. Chocolate makes anything better! Talk about a perfect on the go snack or quick breakfast. Pinned!
Jane Saunders
haha – this pancake-flapjack-oat bar thing gets me too. I’m hoping people aren’t so confused it puts them off looking at the recipe – with luck the chocolate will make up for the confusion 😉
Elizabeth
Oh these sounds heavenly! My husband is much the same as yours, saying things like, “no thanks, I’m not hungry” when offered a generous slice of chocolate gateaux (cake is not for hunger!!!). Gorgeous recipe though!
Jane Saunders
I agree, Elizabeth – cake was so not invented for hunger 🙂 😉 Thanks for dropping by.
dooseet
looks so delicious, and fit too! Im yumming it for later!
Jane Saunders
Thanks Dorota 🙂
Claudia | Gourmet Project
they look delicious, pinned to try them very soon!
Jane Saunders
Thanks Claudia – I hope you enjoy them
Monique
They look fantastic!!!
Jane Saunders
Thanks Monique. Sometimes easy is best 😉