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Jane’s Patisserie’s Easter Flapjacks

Classic flapjacks are dressed up for Easter with a healthy drizzle of chocolate on top and plenty of hidden chocolate chips and easter treats inside.

From the book


Butter, sugar, golden syrup and oats create one of the most classic and easiest bakes in the world, the beloved flapjack. Messing with the tradition of this bake is pure fun – add a load of Easter chocolates and even more chocolate chips for the wow factor! Kids will love these –you can use their favourite chocolates or you can also leave the chocolate out for a great basic flapjack. These are undeniably one of those crowd-pleaser traybakes and will disappear within seconds as they are such a nostalgic and familiar treat.

Looking for more Easter recipe inspiration? From Easter bakes to lamb centrepieces, discover all of our favourite recipes to mark the occasion here.

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200g unsalted butter
200g soft light brown sugar
200g golden syrup
400g rolled oats
100g milk chocolate chips
200g easter chocolates
For the topping:
100g milk chocolate, melted
100g easter chocolates, chopped

Essential kit

You will need: a 23cm square tin.


PREP: 15 minutes

BAKE: 20–25 minutes

COOL/SET: 2 hours 

LASTS: 4–5+ days, at room temperature

Preheat the oven to 180ºC/160ºC fan and line a 23cm square tin with parchment paper.

In a medium pan, add the butter, sugar and golden syrup and melt over a low heat until smooth. Leave to cool for about 5 minutes.

In a large bowl, add the rolled oats, chocolate chips and easter chocolates and mix well. Pour the butter mixture over and stir to combine. Firmly press the mixture into the base of the tin and bake in the oven for 20–25 minutes, until it starts to brown around the edges and firm up. Leave to cool fully in the tin.


Carefully drizzle the melted milk chocolate over the flapjacks in the tin. Scatter over the easter chocolates and chill the flapjacks in the fridge. Cut into squares with a sharp knife and enjoy. 

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From the book: Jane’s Patisserie: Celebrate! Bake every day special

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