On my new quest to introduce the world to flapjacks, I’ve decided to experiment in order to find the best flavors around. (I already have the first two: the classic British Flapjack and the Flapjack Scotcheroos.)
I intended for a completely different result when attempting this recipe. (Wasn’t going for a chocolate swirl flapjack but since that’s what I got, that’s what I’m calling it.) So far, this is the least favorite of my flapjack favors. This one is too sweet. And there are very few things I will ever describe as too sweet! Unfortunately this flavor wouldn’t make the cut for my quest.
- 1 c. butter
- 1 c. packed brown sugar
- 1/2 c. golden syrup
- 1/2 tsp. salt
- 4 2/3 c. quick oats
- 1 c. chopped walnuts
- 2 c. mini chocolate chips
- Line an 8×8-inch pan with parchment paper (leave some overhang to use as handles) and preheat the oven to 350 degrees.
- In a saucepan, heat butter, brown sugar and golden syrup over medium-low heat until butter is melted and sugar dissolved. Stir occasionally.
- Stir in salt, nuts and oats and mix until combined. Stir in chocolate chips. Scrape batter into prepared pan and press down with the back of a spoon or spatula.
- Bake in preheated oven 15 to 20 minutes, until edges are golden brown. Cool pan on a wire rack for 10 minutes. While bars are still warm, cut. (I cut into 8 bars.) Cool completely before moving or eating, as they will firm up considerably.