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Chocolate marshmallow flapjacks recipe

Chocolate marshmallow flapjacks recipe


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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes

Believed to have been developed by a secretive organisation during WW2 in order to create the worlds greatest flapjack, the recipe was sealed in a vault 300m underground as it was classified "too awesome". *DISCLAIMER: May cause serious addiction!

19 people made this

IngredientsMakes: 1 tray flapjacks

  • 500g butter
  • 300g golden syrup
  • 330g soft brown sugar
  • 660g oats
  • 215g Marshmallow Fluff
  • 700g Dairy Milk, broken into squares

MethodPrep:15min ›Cook:30min ›Extra time:2hr chilling › Ready in:2hr45min

  1. Preheat the oven to 160 C / Gas 2-3.
  2. In a large pan slowly melt the butter. Once completely liquefied add the syrup and sugar then mix completely, making sure there are no lumps. Finally add the oats. Empty into a 20x30cm baking tray lined with greaseproof paper or greased with a little butter (about a teaspoon).
  3. Bake in the centre of the oven for about 30 minutes. They will be done when the edges start to brown, don't worry if there is butter on the surface or it's still unset, this will solidify on cooling. Leave to rest for about 5 hours somewhere cool at room temperature.
  4. Once set (reasonably firm to touch) add the Marshmallow Fluff like icing, spreading it evenly over the surface, and leave to set in the fridge while you melt the chocolate in a bain marie (double boiler). Keep stirring.
  5. Once the marshmallow is firm and the chocolate is fully melted, pour the chocolate over the flapjacks and allow to cool in the fridge until set.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

AMAZING! Diabetes in a flapjack!-23 Aug 2013


Just add chocolate, or dates, or banana … 10 delicious flapjack recipes to suit every taste

P erhaps I am over-generalising, but I feel that the flapjack rarely migrates from the home economics class into everyday adult life. Yet at this moment, it hits all the notes: it is wholesome, very simple, you can bake it with children and you can throw any old nonsense in to no obvious ill effect. Plus, it needs no flour, which is great if you can’t get hold of any, and oats are incredibly good value. There is no kitchen alchemy involving things that have a habit of going wrong – no raising agent, no uncertainty from adding an egg.

I tried every which way, with the “help” of an outrageously careless 10-year-old, to get one wrong, just for the suspense. There were rumours that tin size was important, that the wrong dimensions messed with the texture. It is true that a thinner flapjack will have a more biscuity, less squidgy mouthfeel, but biscuity is still fine, otherwise why would people eat biscuits? It is also true that the finer the oats, the more they hold together in the finished product, but even jumbo oats didn’t fall apart as I had been led to believe. But if this really worries you, you can make them finer by whizzing them first in a food processor, anyway.

Having said that all flapjacks are equally good, it would be contradictory to claim that these are the 10 best: think of them, rather, as a flapjack for every taste.


These marshmallows can be purchased directly from the Stuffed Puffs website. They have a handy store locator tool to find a retail location near you. I have personally found them at Walmart.

All three stuffed marshmallow flavors can be purchased from Amazon as well.


Grease and line a 33 x 22cm baking tray. Preheat the oven to 150°C/130° (fan)/300F°/gas mark 2.

Melt the butter, sugar and golden syrup together in a pan over a gentle heat. Remove from the heat and fold in the oats and cocoa powder. Carefully pour the mixture into the tin and even the surface.

Bake in the centre of the oven for approximately 40 minutes, until bubbles have formed on the surface. Remove from the oven and allow to cool in the tray. Cover with a tea towel and leave to set fully overnight.

When you are ready to serve, cut into the desired number of squares.


How do you make flapjacks chewy?

The difference between chewy and crunchier flapjacks is all in the cooking time. I find around 40 minutes gives a great soft texture that isn’t completely gooey. If you want them really chewy then you can reduce the cooking time around 5 minutes or so. Alternatively if you prefer them harder then increase another 5-10 minutes. Of course everyone’s oven is different though – so it’s worth experimenting a little with your own.

One key thing to note – the flapjacks will continue to harden when you remove them from the oven so don’t leave them until they are hard in the oven or they will become rock hard as they cool.


Recipe Summary

  • 1 cup water, divided
  • 3 (1/4-ounce) packages unflavored gelatin
  • 1 ½ cups granulated sugar
  • 1 cup light-colored corn syrup
  • Dash of salt
  • 1 teaspoon vanilla extract
  • ¼ cup sifted unsweetened cocoa
  • Cooking spray
  • ⅓ cup powdered sugar
  • ⅓ cup cornstarch
  • 2 teaspoons unsweetened cocoa
  • 2 ounces bittersweet chocolate, chopped

Pour 1/2 cup water into a small microwave-safe bowl, and sprinkle with gelatin.

Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a medium heavy saucepan over medium-high heat bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer registers 250°. Pour sugar mixture into the bowl of a stand mixer let stand until a candy thermometer registers 210°.

Microwave gelatin mixture at HIGH for 20 seconds or until gelatin melts, stirring after 10 seconds. With mixer on low speed, beat sugar mixture using a whip attachment gradually pour gelatin mixture in a thin stream into sugar mixture. Add 1 teaspoon vanilla. Increase speed to high whip mixture at high speed until light and fluffy (about 5 minutes). Reduce mixer to medium speed, and gradually add 1/4 cup cocoa beat until combined. Using a spatula coated with cooking spray, scrape mixture into an 11 x 7-inch baking pan coated with cooking spray smooth top. Let stand 2 hours.

Sift together powdered sugar, cornstarch, and 2 teaspoons cocoa into a jelly-roll pan. Using an offset spatula coated with cooking spray, remove marshmallow from pan place in sugar mixture. Using scissors well coated with powdered sugar mixture, cut marshmallows into 78 (1-inch) squares. Dust with powdered sugar mixture shake to remove excess sugar mixture.

Arrange marshmallows on a cooling rack placed on a rimmed baking sheet. Place bittersweet chocolate in a small microwave-safe bowl microwave at HIGH for 1 minute or until melted, stirring every 20 seconds until smooth. Drizzle melted chocolate over marshmallows let stand until chocolate is set.


Milk Chocolate, Honey and Apricot Flapjacks

Ingredients for chocolate flapjacks

  • 100g butter (or margarine)
  • 50g sugar (use brown or demerara if you have it)
  • 2 tablespoons of honey (or golden / maple syrup)
  • 300g of Lizi&rsquos Original Granola
  • Pinch of salt
  • 75g chopped apricots and 50g sultanas (optional), or add a grated apple
  • 50g milk chocolate chips or a roughly chopped chocolate bar


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You can freeze your marshmallows! This will keep them from spreading and melting in the cookie too much. Pull them out of the freezer just before placing into the dough. If you choose to freeze your marshmallows, spread them out on a small tray or plate rather than freezing them all in a clump.

If you liked these cookies you may also like some of my other delicious cookie recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


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