Honeycomb Flapjacks!
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A classic traybake, with a sweet chocolatey twist – honeycomb flapjacks!
Honeycomb flapjacks
I have had many requests for a recipe like this, and no doubt, there will be more than one flapjack recipe on my blog – however, I couldn’t resist posting these ones! Honey is an odd one for me, but I LOVE using it in baking.
Flapjacks are so tasty and also so versatile. They are great for all members of the family, making them perfect for an afternoon treat, a lunch box staple or an after school snack!
Honey vs golden syrup
My other millionaires flapjacks vary slightly because I wanted to do a golden syrup related flapjack, but I know there are plenty of you out there who would love a Honey version too!
These flapjacks have a honey themed base rather than golden syrup, and to make it even more ‘honey themed’ I of course topped them with honeycomb. I like a theme, I roll with it! However, if you want to use golden syrup, it works the same and you can interchange them.
Simple and adaptable recipe
They’re crunchy, gooey, sweet, chocolatey, honey-y and delicious. I’ve made these many times for a simple bake to have in the background, something that can easily be in the kitchen – or made in a rush, they’re so simple!
The basic recipe is just four ingredients for the actual flapjacks, and I am just obsessed with it. Honey, butter, sugar and oats! Literally that simple. This recipe is so adaptable that you can add raisins, nuts, orange zest, chocolate chips, or any chocolate bar on top that you like – but I like this combination best.
Topping
The milk chocolate on top gives it a creamy texture that I can often crave with traybakes (I think this is obvious… how many chocolatey bakes do I have on my blog?!) But seriously – this is also optional.
You could even use dark chocolate, or white chocolate, or any flavoured chocolate that you can melt down! I just went for milk chocolate so it went well with the Cadburys Crunchies!
If you wanted an AMAZING basic flapjack recipe, then these are top notch. Even though I have updated this post in June 2019, when it was originally posted nearly four years prior.. the recipe didn’t change. I just love it THAT much! Enjoy! x
Honeycomb Flapjacks!
Ingredients
Flapjacks
- 200 g unsalted butter
- 200 g demerara sugar
- 200 g honey
- 400 g rolled oats
Topping
- 250 g milk chocolate
- 4 Crunchie bars (chopped)
Instructions
- Preheat your oven to 180ºC/160ºC fan and line a 9" square tin with parchment paper!
- In a medium pan add your butter, sugar, and honey – on a low-medium heat, stir together and melt your ingredients until the butter has melted, and the sugar has dissolved.
- Once the mixture has melted, add you oats and the honey mixture to a large bowl and mix together! Press down evenly into the prepared tin, and bake in the oven for 18-22 minutes until baked through, it’ll start to go golden and crispy at the edges!
- Once baked, remove from the oven and leave to cool in the tin. Once cooled, melt your chocolate and pour over the top, and then sprinkle over and press in your honeycomb bars!
- Leave to set, then cut into squares (I cut 16 or 25) and enjoy!
Notes
- Make sure to use whole rolled oats to prevent a soft flapjack. Make sure to use real butter and press down firmly as well.
- You obviously don’t have to decorate your flapjacks with the chocolate and honeycomb bars
- These will last in an airtight container for 4-5 days at room temperature
- These will freeze for 3+ months
- I recommend this 9x9" square tin in this recipe
- You can flavour the flapjacks easily with:
- 100g raisins
- Zest of 1 orange
- 100g nuts
- etc!
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J x
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Can I use golden syrup instead of honey?
Can I substitute the Demerara for either light brown sugar or dark brown sugar?
If I wanted to use this recipe for a 9×13” tin, how much of each ingredient would I need to increase it by please x
Absolutely delicious…. Chewy flapjack then a chocolatey honeycomb crunch. My family and work colleagues devoured these and have requested more. I am looking forward to playing around with different toppings now I have the perfect flapjack base recipe. Thank you.
Can you put in fridge to set or leave out at room temp?
Hiya! You can do either, but the fridge will be faster! Hope this helps! x
Can I add frozen fruit? If so, how much would you suggest?
Hello, am I able to make these without the sugar, or just use half the amount of sugar please. Will it still stick together?
Jane, does it make any difference whether I use set or runny honey?
I always use runny x
Love these flapjacks can they be frozen and topping addled later?
Hey!! Yes xx
These went down a treat. My husband took some to work and now they alL want some. Mind you are my go to website for all my baking these days. Can’t wait for your book.
Aww how lovely, I hope you love it when you get it, I am so excited xx