Name: Easy Maple Pecan Flapjack - Printable Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Cuisine: English
Ingredients: 1 Large Saucepan *; 20 cm 8″ Square Baking Tin; 125 g Unsalted Butter; 125 g Dark Brown Sugar; 4 tbsp Maple Syrup; 225 g Porridge Oats; 75 g Pecans, Roughly Chopped; 50 g Dark Chocolate, To Drizzle

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(This post has been updated from the original February 2018 version to provide a better experience for you)

Looking for an easy flapjack recipe? You’re in the right place! This right here is the easiest flapjack recipe EVER! Loaded with beautiful maple syrup and crunchy pecans, it’s crazy delicious too. Maple syrup flapjacks are a personal favourite of mine (although I’m quite partial to these lemon and white chocolate flapjack bars) and I’m sure they will be yours soon too! Read on for my step by step picture recipe and helpful top tips.

Flapjack Recipe: maple pecan flapjacks on a cooling rack drizzled in chocolate

Ever since I was a kid I’ve always had a soft spot for flapjack. I’ve recently discovered that you can make the most incredible flapjack ever with one amazing ingredient… Maple syrup.

Where as us Brits usually opt for the traditional (and always amazing) golden syrup flapjacks – maple syrup just brings a whole new wonderful flavour to the table. Golden syrup brings a chewier texture to the table whereas maple syrup makes them slightly more ‘crunchy’, which I LOVE!

So this beautiful and crazy easy to make flapjack recipe encompasses a rich and sweet maple syrup flavour, while the added pecan crunch and tempting dark chocolate drizzle just knocks it right out of the park!

If you’re into dark, rich flavours you’ll totally love my apricot and white chocolate flapjacks too. They use another amazing ingredient – black treacle!

Maple Pecan Flapjack Recipe Tips

Use a saucepan that is large enough to fit all the ingredients in with extra space for stirring.
No need to line all the sides of the tin, just line the base and two sides. It will still remove easily.
Make sure you stir really well when you add the oats and pecans to ensure everything is coated evenly in the syrup.
You can change up the chocolate drizzle on top – try using white chocolate or chocolate orange instead.

Need more helpful info to boost your baking confidence? Check out baking for beginners!

Easy Maple Pecan Flapjack – Step by Step Picture Recipe

Here is what you will need to make 16.

Ingredients

125g Unsalted Butter
125g Dark Brown Sugar
4 tbsp Maple Syrup
225g Porridge Oats
75g Pecans, Roughly Chopped
50g Dark Chocolate, To Drizzle

Essential Equipment

Large Saucepan *
20cm (8″) Square Baking Tin

*Needs to be large enough to fit all the ingredients in except for the dark chocolate.

Instructions

First lightly grease the tin and line the base and 2 sides with baking paper. (So just one long strip down one side, over the middle and up the other side. I find this way easier than faffing around lining the whole tin when there’s simply no need!)

Preheat your oven to 200°C/Fan 180°C.

Then add the butter, sugar and maple syrup to the large saucepan. Turn the heat to medium and stir whilst it all gradually and completely melts.

Flapjack Recipe: butter sugar and golden syrup in a saucepan on the hob

Flapjack Recipe: melted butter, sugar and golden syrup in a saucepan on the hob

Next, turn off the heat and dump in the oats and pecans.

Flapjack Recipe: oats and pecans added into melted butter sugar and golden syrup in a saucepan

Then give it all a really good mix until everything is nicely coated in the syrupy goodness…

Flapjack Recipe: maple pecan flapjack mixture in a saucepan on the hob

Now press that beautiful mixture into your prepared tin and smooth it out firmly with the back of a metal spoon.

Flapjack Recipe: maple pecan flapjack mixture pressed into a lined square baking tin

Then pop it into the oven to bake for 15 minutes until lightly golden all over.

Flapjack Recipe: baked maple pecan flapjack in a lined square baking tin

Finally, leave in the tin for 10-15 minutes then transfer to a wire rack to cool completely.

When cooled, slice into 16 pieces (a 4 x 4 grid) and place back onto the wire rack set over a sheet of paper/newspaper.

Decorating instructions

Break the dark chocolate into a small plastic food bag or piping bag. Place it straight into the microwave and heat in 10 second intervals, squishing it well between each time (technical term) until completely melted.

For the finishing touch, snip a small bit off a corner of the plastic bag and drizzle chocolate over each piece. Allow to set at room temperature before storing in an airtight container, also at room temperature. Consume within 4-5 days. (Not that they will last that long, let’s be honest!)

This flapjack recipe is honestly one of the easiest and most delicious things you can ever make in a kitchen. It takes an insanely small amount of time to create and will disappear even quicker!

It’s also a fantastic way to get your children into baking/cooking. There’s not a lot that can go wrong with a recipe like this so let them take the reigns and learn something new! A yummy activity that everyone can enjoy 🙂

Trying to be good or a little healthier? Give my Healthy Chocolate Chip Flapjack recipe a try instead!

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