These thick and chewy raspberry and white chocolate flapjacks are the perfect tea time treat. Oaty, syrupy bars are packed full of raspberry jam and studded with white chocolate. There’s a reason flapjacks are the staple traditional bake and this take on them is out of this world!
OK, let me get one thing straight! We’re talking British flapjacks here, we’re not messing with the American version which seems to be pancakes? I never really understood that, if you care to enlighten me in the comments? British flapjacks are delightfully soft and chewy bars made with oats, butter and plenty of syrup. Cripsy round the edges, sticky in the middle. They’re unreal! I guess you could liken them to a granola bar, but much tastier. And my Raspberry and White Chocolate Flapjacks are king of the castle.
Usually when I see people making flavoured flapjacks they combine the flavour with the oaty mix, distributing it evenly throughout the bar. Now, there’s nothing wrong with that. In fact that’s exactly how I make my Apple and Cinnamon Flapjacks, but here I much prefer to split the flapjack mix in two and sandwich in the filling. It really adds to the wow factor.
Just look at them, thick rivers of jam and huge hunks of white chocolate. I dare anyone to resist.
I’m the first to admit that these flapjacks are on the softer side. That’s just how I like them, sticky babies that just fall apart in your mouth. If you like them a little firmer just bake them for an extra 5-10 minutes.
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – You’re melting the butter so fridge cold is fine for this recipe.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the flapjacks. You can use caster in place but the cookies won’t be quite as tasty
- Golden Syrup – A thick golden sugar syrup widely available in the UK. A good substitution would be Brown Rice Syrup or Light Corn Syrup. You can also use Honey but the flavour will be different.
- Porridge Oats – I use rolled oats or old fashioned in my baking as I like the texture. I’ve never tried this with any other variety so stick with the recipe here 🙂
- Raspberry Jam – Use the best quality you can afford. I love the seeded variety but you can use unseeded if you prefer.
- White Chocolate Chunks – You can use chunks, chip or even a bar of chopped white chocolate. I prefer chunks as you get a heftier bite but you can use any you have to hand.
TIPS FOR MAKING RASPBERRY AND WHITE CHOCOLATE FLAPJACKS:
- Can these be made Gluten Free? – Of course, just use a gluten free variety of porridge oats.
- Can I use honey in place of Golden Syrup? – You can, but the flavour will be different. They’ll still be just as delicious though.
- Can I use fresh or frozen raspberries in place of jam? – Absolutely you can. Just pour them on in place of the jam and carry on with the recipe as normal.
- Can I make these Vegan? – I’ve never tried but you can sub out the butter for equal amounts of coconut oil and use a dairy free white chocolate.
- Apricot and White Chocolate – Swap out the raspberry jam for apricot jam.
- Apricot and Ginger – Swap raspberry jam for apricot and instead of white chocolate use 150g chopped stem ginger. Add 25ml of the ginger syrup to the butter and sugar for an extra ginger kick.
- Blueberry and White Chocolate – Swap the raspberry jam for blueberry conserve. Or use fresh blueberries.
- Strawberry and Dark Chocolate – Swap the raspberry jam for strawberry and white chocolate chips for dark chocolate chips.
- Caramel and Chocolate – For an even more decadent version, swap the jam for Dulce de Leche and use milk chocolate chips.
- 250g unsalted butter
- 300g brown sugar
- 150g golden syrup
- 600g rolled oats
- 225g raspberry jam
- 100g white chocolate chunks
- Preheat oven to 175C and line a 20cm square baking tin with baking parchment
- In a medium saucepan set over a medium heat combine the butter, sugar and syrup. Stir together until melted. Set aside to cool slightly.
- Add the oats to a large mixing bowl and pour over the butter and sugar mixture. Stir together until everything is evenly combined.
- Pour half of the oat mixture into the prepared baking pan and press into an even layer. Drop spoonfuls of jam evenly over the oat layer, don’t smooth it out. You want there to be thick hunks of jam when you cut into the flapjacks. Sprinkle the chocolate chips over the jam.
- Add the remaining oat mixture over the jammy layer and level it off gently so not to upset the nice globs of jammy goodness.
- Bake for 25-30 minutes until golden in colour.
- Allow to cool completely before removing the flapjacks from the pan and slicing.
I cut the flapjacks into 16 small squares as they’re very sweet but you can cut them larger if you prefer.
You can use whichever flavour jam you like. Apricot would be a lovely substitute.
These are quite soft flapjacks so if you prefer them firmer bake for an extra 5-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brownies and Bars
- Method: Baking
- Cuisine: British
Keywords: Flapjack, Raspberry, White Chocolate