Mocha Flapjacks

Perfect for the 4pm pick me up! Chocolate and coffee flapjacks coated in a layer of milk chocolate


  • 125g unsalted butter
  • 80g soft brown sugar 
  • 6 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee powder
  • 200g rolled oats
  • 100g dark chocolate chips
  • 150g milk chocolate (for the topping)


  1. Pre-heat the oven to 180 C (fan).
  2. In a large saucepan, heat the butter, brown sugar and golden syrup until fully melted. 
  3. Take it off the heat and add the cocoa powder and coffee - (if your instant coffee is in granules rather than a powder, try to grind it down so that it's easier to dissolve). 
  4. Add the rolled oats and stir until fully combined and coated.
  5. Leave to cool slightly before adding the chocolate chips (just enough so they don't melt) and stir again. 
  6. Pour the mixture into a lined square brownie tin (8 inch) and smooth it flat in the tin, right up to the edges. 
  7. Bake for 20 minutes (keep an eye on it - the chocolate makes it hard to see  if it's browning too much so be careful!)
  8. Remove from the oven and leave to cool (the flapjacks will solidify as they cool).
  9. Melt the milk chocolate and pour and smooth over the cooled flapjacks. Allow the chocolate to set (place in the fridge if you want to speed this up!) 
  10. Carefully cut the flapjacks into squares and enjoy! 

Head to my Instagram highlights @alice.fevronia for a video on how to make these - if you give them a go please tag me, I'd love to see!

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