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I am a huge sweet/salty combo lover, so these Milk Chocolate and Pretzel Flapjacks are one of my favourite treats. Flapjacks are a fairly well known treat to those of us in the UK. For those less well versed in British baking, flapjacks are essentially made by combining oats, melted butter and sugar and baking.
By adding oats and crushed pretzels to the melted sugar/butter mixture, you get a real contrast of flavours. This really ups the game on a classic flapjack. The chocolate chips add perfect sweetness. I use milk chocolate, but obviously use whatever you like! Be careful if any is remaining on top as it may burn. If you are not able to get any golden syrup, light corn syrup will also work.
This recipe is really so easy, with very few ingredients. I use chocolate chips but you can use chocolate chunks/cut up. Slice these however you like depending on how you’re serving them! This recipe calls for an 8″ square tin (here’s the one I use) – I find square tins are best for most traybakes I make. If using a different size/shape, be aware this will affect thickness and subsequent baking times. When baking, trust the process: they continue to cook once removed from the oven.
For other oaty ideas, check out these Snickers Flapjacks or these Apple Crumble Flapjacks. For baking inspiration, head on over to my Instagram.
Milk Chocolate and Pretzel Flapjacks
Ingredients
- 125 g Light Brown Sugar
- 125 g Unsalted Butter
- 3 tbsp Golden Syrup
- 50 g Crushed Salted Pretzels
- 230 g Oats
- 100 g Milk Chocolate Chips
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
- In a medium saucepan combine the butter, brown sugar and golden syrup and heat on low until the butter has melted. Turn off the heat and stir in the oats and pretzels.
- Quickly stir through the chocolate chips (they may melt a little so work quickly). Pour the mix into the tin.
- Press the mixture right to the edges, creating an even layer. Add extra pretzels onto the top of the mixture if you like!
- Bake for 20-25 minutes, until golden brown (it will continue to cook a little once out of the oven). Cool on a wire rack before slicing and serving.
