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A stack of Chocolate Flapjack drizzled with white chocolate. Fairy lights in the background
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Festive Chocolate Flapjack

Festive Chocolate Flapjack is flapjack spiked with coffee, chocolate, spices, cherries & orange zest. Easy, different & delightfully festive.
Prep Time20 mins
Cook Time35 mins
Course: Baking, Dessert
Cuisine: Worldwide
Servings: 18
Calories: 293kcal


  • 350 g Butter
  • 3 tbsp Golden syrup
  • 175 g Soft light brown sugar
  • 175 g Dark light brown sugar
  • 275 g Rolled oats (not jumbo)
  • 50 g Dried cherries
  • 6 tbsp Cocoa powder
  • 1 ½ tsp Instant coffee granules
  • ¾ tsp Ground cinnamon
  • ¼ tsp Mixed Spice
  • ¼ tsp Ground ginger
  • Zest ½ orange - finely grated

30g/ 1 oz White Chocolate(melted) for drizzling & festive sprinkles


    • Preheat oven to 140C/ 275F/ GM 1 and grease & line a 20cm x 30 cm baking tin with baking parchment
    • Cut the cherries in half then put them into a small heatproof bowl and cover with hot water from a just-boiled kettle. Set aside
    • Weigh out the oats, cocoa, orange zest and the spices into a bowl. Stir briefly
    • Tip the butter, syrup and sugars 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 gently bring the ingredients together until you have a thick, brown, evenly mixed liquid
    • Stir the coffee granules into the liquid and mix well
    • Drain the cherries 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 35 minutes until golden. If, after 20 minutes, the cherries look as if they are about to catch & burn, lay a piece of foil loosely over the flapjack for the final 15 minutes of baking
    • Allow to cool in the tin for 10 minutes, then, using a sharp knife, mark the flapjack into 18 bars. Let cool completely in the tin
    • Once cool, cut into the marked portions and remove from the tin
    • Melt the chocolate, drizzle a little over each slice and scatter with festive sprinkles of your choosing
    • Once the chocolate has set, store the flapjack in an airtight container for up to 5 days


    Calories: 293kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 94mg | Fiber: 2g | Sugar: 23g | Vitamin A: 585IU | Calcium: 32mg | Iron: 1mg