Chocolate Swirl Flapjacks


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


  1. Line an 8×8-inch pan with parchment paper (leave some overhang to use as handles) and preheat the oven to 350 degrees.
  2. In a saucepan, heat butter, brown sugar and golden syrup over medium-low heat until butter is melted and sugar dissolved. Stir occasionally.
  3. 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.
  4. 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.

Recipe rating: 


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