Baking Chocolate Flapjacks Recipes Special Diets Vegetarian

Chocolate and Hazelnut Flapjacks

Chocolate and Hazelnut Flapjack recipe

The exploration of new food combinations is all well and good, but finding new applications for old pairings can be equally exciting – after all, they are old and well-used for a reason. As I expect we all know, it is eminently possible to unite chocolate and hazelnuts to devastating effect and this flapjack recipe, in my opinion, certainly does so, taking their relationship to stratospheric levels. However, be warned, no quarter is given to healthy eating here – these are full-fat and flavourful. I direct those of you looking for something a little easier on the waistline to this recipe for chewy granola bars.

Chocolate and Hazelnut Flapjack recipe

Hazelnuts suit chocolate down to the ground, perhaps more than any other nut – they are soul mates. Happily, their flavours and textures meld perfectly both within and without flapjacks. The taste and feel of jumbo oats proved to be a most suitable platform for the combination under consideration, with each individual ingredient permitted to shine. Indeed, the success of this recipe can be fully attributed to complete harmonisation – feel free to seek confirmation of this with my taste buds.

How to make flapjacks

Chocolate and Hazelnut Flapjacks {recipe}

Makes 18-22 bites


• 400g jumbo oats

• 200g butter, preferably salted

• 100g granulated sugar

• 50g light brown sugar

• 4 tbsp golden syrup

• 80g hazelnuts, very roughly chopped

• 50g dark chocolate


1. Grease and line a square cake tin roughly 30cmx30cm and preheat the oven to 170C. Melt together the butter, sugars and syrup in a pan. Place the oats in a large mixing bowl and tip in the melted mixture. Tip in the hazelnuts and combine with vigour. Press firmly into tin.

Chocolate and Hazelnut Flapjack recipe

2. Bake the flapjacks for 20-25 minutes until golden brown and caramelised. Set aside to cool completely before cutting into 18-22 bites. Melt the chocolate over a pan of boiling water and drizzle over the top. Enjoy!

Chocolate and Hazelnut Flapjack recipe

Cost: Oats are incredibly cheap and particularly filling, making these an impressively frugal treat. Indeed, all things considered, this entire batch of delicious chocolate covered hazelnut flapjacks should set one back no more than around £3.60. Trust me, they will go far!


98 replies on “Chocolate and Hazelnut Flapjacks”

Just a quick note to “Our Growing Paynes”…EVERYTHING came from the U.K. first… the U.S. and Australia are both colonies…the U.S. chose to call everything “something else” to distance itself from the U.K. when it left the commonwealth and went solo (not always to it’s advantage I might add 😉 ) so THAT is why your “flapjacks” are different…the U.K. had them first…get used to it…we have! ;)…now…what was I going to say?…
“Good Frugal…have a pat on the head…”. I needed this recipe. It was cruel and inhumane for you to wave it under our noses last week on Facebook…now it has arrived and is less a humble “flapjack” and more like something to be savoured and held aloft with pride at a W.I. meeting “look what “I” made darlings … So SORRY I can’t share the recipe…it’s a family secret and if I told you, I would have to kill you :)”…MAN this looks good! Steve is completely in love with slices and tray bakes at the moment and I am having a hard time keeping up with his endless munching. I think that this recipe might give him something humble, healthy (ish) and luxurious all at the same time. Well done Frugal sir! Your job here is done 🙂

I made a recipe with hazelnuts earlier this month and found the hazelnuts to be the most challenging part of the recipe. Your flapjack looks like a granola coffee cake. When I think of flapjacks I think of a pancake.

I enjoy the cultural education I get from reading your recipes! In my experience, “flapjack” has only ever meant a pancake. Yours look quite a lot more decadent than any pancake! But, I wish you wouldn’t apologize at all for the fat. Butter, hazelnuts, & chocolate all contain what we like to point out are healthy fats. (See Weston A. Price on the web, for a good defense of such things.) It’s the sugar that adds to the waistline. However, I’d help myself to one of these goodies once in a while, just to enjoy the flavors, which, as you say, are “soulmates.”

haha I can never resist the temptation to throw in more chocolate…I think it’s tattooed on my DNA 🙂

Great recipe…I love it when someone takes something ordinary and makes it extraordinary with choc and hazelnuts!!! I shared it on my FB page, it’s fantastic.

So interesting—in my corner of the world, a flapjack is another word for pancakes. Not what I was expecting!! But they sound delectable.

For days now your Twitter feed has been teasing me with a mental image of a tall stack of chocolate and hazelnut ‘flapjacks.’ I could even see the maple syrup and melting butter dripping off them, sensuously pooling on the plate. Imagine my confusion and surprise when I saw the first photo in this post. Once again the vast linguistic divide between us and the Mother Ship has tripped me up. Your flapjacks are not the divinely griddled cakes we also call pancakes, but instead these glorious looking squares. Regardless of their name, I’ll just call them mighty tempting.

I could study up on British food terminology, I suppose, but it’s far more fun to see where the next surprise will pop up. “Flapjack,” indeed!

Oh, you’re just working those Americans up with your devilishly superior British vocabulary! Much like Switzerland, we Canadians are more or less neutral. Gotta say, I love the Anglicisms!

Yum! You are so right about hazelnuts and chocolate. The addition of oats, butter, sugar and syrup can only be a good thing. These will be made here soon! Thank you.

So I kept seeing you tweet about these and I finally got a chance to check them out and I definitely thought you were talking about pancakes haha!

These look fantastic! Question: what is golden syrup?

I saw you posted these on facebook the other day and got distracted. Oh my. I have some shiny new coconut butter that needs to be put to good use. These look absolutely fabulous.

That’s fantastic. I’ve noticed a slight decline as well. I thought it was because I’ve been too lazy to read other people’s blogs so they’re not reading mine… I get most of my hits from facebook, then pinterest and so forth.

I’d started getting plenty from search engines, perhaps 300 a day, but it’s dropped to around 200 or so. Blogs were hit pretty bad across the board. I don’t get that many from Facebook, I don’t always have the patience to work on it 😀 – I’m doing more though. Most of mine are tastespotting, foodgawker, pinterest, search engines and regular readers.

I need to branch out more. Do you post yours to tastespotting and foodgawker? I’ve noticed that the facebook readers almost never comment (unless they’re wordpress readers as well) I’m thinking of going solo, but I’d miss the cozy wordpress family.

Tastespotting, Foodgawker, Photograzing, Kitchenartistry, HealthyAperture and theHotPlate. Am looking for more too. It’s good for link building. I will be going solo, when I have the time and a steady income… instead of no income.

I might hop on board that train and start building links. I’m not doing anything right now. Seriously, some days I’m really excited about the blog. Other days I couldn’t give a rats butt whether or not it succeeds. Since we’re both all ready’s instead of dot.wordpress I don’t think it costs much to transfer the site over to self hosting….Food for thought.

[…] no reason to experiment and explore new combinations – an issue touched upon in my recipe for chocolate and hazelnut flapjacks. Granted, carrot and orange soup is far from brand-spanking, but it does generate intrigue and make […]

Have made this twice now, really good result and so easy to do, am hooked and of course the fact that it is economic to make is a realy plus

Delicious, who can resist chocolate, hazelnuts, butter, golden syrup & oats to make them into flapjacks, that’s the healthy option lol.
Mine will be extra chocolate, butter, syrup, double up on nuts, with pecans & add some caramel chestnuts for good measure, oh & oats. Loving these, many thanks, for great recipe again.
Odelle Smith.

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