Brown Sugar Flapjacks (Oat Bars)
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5 from 1 vote

Brown Sugar Flapjack (Oat Bars)

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Baking - traybakes
Cuisine: American, British, Worldwide
Keyword: brown sugar, flapjack, oatbars
Servings: 8 slices
Author: Jane Saunders

Ingredients

  • 170 g/ 6oz Unsalted butter - roughly chopped
  • 100 g/ 4oz Soft brown sugar (light or dark works fine)
  • 3 tbsp Golden syrup
  • 250 g/ 10oz Rolled oats
  • 1 1/2 tsp 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

Notes

Bake the flapjack in a tin with an area (length x width) of around 65-70 inches sq (420cm sq). I used a tart tin measuring approx 14 inches x 5 inches (35cm x 12cm). A square tin of around 8 inches (20cm) would work too. The flapjack needs to be about 1/2 - 3/4 inches deep when spread into the tin.