Really Easy Apricot and White Chocolate Flapjack Recipe

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Bored of plain flapjack? Fancy something a little more exciting? This delicious apricot and white chocolate flapjack is just what you’re looking for! Using honey and treacle instead of standard golden syrup, these beauties bring a deep rich flavour and chew.

Close up of an apricot and white chocolate flapjack

Why you’ll love this recipe

Ever since I was little, and they served it in the school dinner hall – I’ve always loved flapjack! The varieties are endless! There’s chewy flapjack, crunchy flapjack, fruity, zesty, chocolate… you get the idea. Whatever your heart desires, you can probably put it in flapjack. And they make the perfect on the go snack! This apricot and white chocolate flapjack is no exception. I hope you love it too!

Dried apricot and apricot white chocolate flapjacks on a wooden board

Why are they called flapjacks?

It’s believed the name flapjack originated from old English. ‘Flap’ allegedly refers to it being a flat object, and ‘Jack’ is apparently reference to the common, everyday man.

Although in Canada and North American, flapjacks are pancakes. Language is fascinating isn’t it?!

How to make white chocolate flapjacks

Making apricot and white chocolate flapjacks is really very simple. All you need to do is melt down most of the ingredients to make a syrup, add in the oats and mix well. Press the mixture into a lined tin and bake. Once cooled, you can then cut into pieces and drizzle generously with white chocolate. Easy peasy!

Apricot and white chocolate flapjacks on a chopping board

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

Apricots – Dried apricots of any description will work great. You can buy pre-chopped, or whole and cut them yourself. It really doesn’t matter. The addition of dried fruit really adds to the chewy texture.
Butter – I always use unsalted butter in baking as I like to add the salt separately. If you only have salted butter, that’s fine – but don’t add the extra salt.
Salt – Whatever you have in your cupboard will be great. No need for fancy stuff here, as it’s only to being out the best in the other ingredients.
Brown Sugar – I use light brown muscovado sugar, but soft light brown sugar would also work. Ideally don’t substitute for white sugar.
Honey – Any kind of runny honey will work well. It doesn’t need to be crazy expensive Manuka honey or anything like that!
Lemon – We’re only using the zest in this recipe, so use unwaxed lemons if you can afford them. Don’t like waste? Squeeze out the juice and freeze in an ice cube tray for another day.
Treacle – Black treacle adds a depth of flavour you really don’t want to miss out on. Don’t leave this out if you can help it!
Oats – Rolled oats or porridge oats work perfectly in these apricot white chocolate flapjacks. I wouldn’t recommend jumbo oats as they may not stick together as well.
White Chocolate – Although good quality white chocolate is obviously delicious, I’ve got nothing against supermarket own brands or Milky Bar! Use whatever you like or fancy.

Side view of a cut apricot and white chocolate flapjack

Emma’s top tips

Here are tips you’ll find helpful when making apricot white chocolate flapjacks.

I know I recommend it in a lot of my recipes, but there’s no need to bring your butter to room temperature this time, As you’ll be melting it anyway.
Use a VERY large pan. One that will fit everything except the white chocolate in it. That way you will only need to wash one pan and a baking tin when you’re finished!
Flapjacks too hard? You’ve probably over baked it. Due to the darker sugar and treacle, this will look a deep golden colour when baked. So make sure you keep a close eye on it towards the end of the cooking time. And use the step by step pictures to help you gauge what it should look like.
Flapjacks not sticking together? You may have mis-measured the ingredients and used too many oats vs the syrup. Or you could have underbaked it.
Make sure you let your flapjack cool completely before attempting to cut it, or it will fall apart.

Apricot and white chocolate flapjacks on a board with dried apricots

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

Preheating your oven will take about 15-20 minutes. But you can be preparing the flapjack during this time, to maximise efficiency.
Greasing and lining the tin will take less than 5 minutes.
Making the flapjack mixture and pressing it into the tin will take no more than 10-15 minutes.
Baking it will take between 25-30 minutes.
Allow at least 1 hour for cooling, although the actual time will depend on how hot your kitchen is/what time of year it is. (Things cool quicker in the Winter than they do in the Summer.)
Cutting the flapjack should only take a few minutes.
Decorating with white chocolate will take around 5-10 minutes.
Allow at least 30 minutes for the chocolate to set. Again, your kitchen temperature and/or the season will determine exactly how long this takes.

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Apricot and White Chocolate Flapjack – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to make 16.

225g (1 Cup) Unsalted Butter
1/2 tsp Salt
120g (1/2 Cup + 1/8 Cup) Light Brown Muscovado Sugar
150g (1/3 Cup + 1/8 Cup) Runny Honey
200g (1 + 1/3 Cups) Dried Apricots, chopped
Zest of 1 Lemon
2 tbsp Treacle
400g (4 Cups) Rolled Oats
150g (5.3 oz) White Chocolate

Essential equipment

30 x 20cm (12 x 8″) Baking Tin
Baking Paper
Very Large Saucepan
Wooden Spoon
Microwavable Bowl
Piping Bag or Small Plastic Bag

Instructions

Preheat your oven to 180°C/Fan 170°C/356ºF and lightly grease and line your baking tin with baking paper. Then add the butter (225g | 1 Cup), salt (1/2 tsp), brown sugar (120g | 1/2 Cup + 1/8 Cup) and honey (150g | 1/3 Cup + 1/8 Cup) to a very large saucepan. Place over a medium heat and stir until everything is melted.

Then add the chopped apricots (200g | 1 + 1/3 Cups), lemon zest (of 1 x lemon) and treacle (2 tbsp) to the pan. Stir well until it’s all nicely blended together.

Sticky treacle and apricot syrup in a saucepan

Now remove the saucepan from the heat and add in the oats (400g | 4 Cups).

(I didn’t use a big enough pan this time, hence why my mixture is shown in a bowl.)

Take your time and be patient with this part. You need to stir everything together really well, so each and every oat is coated in the sticky syrup.

Then tip the mixture into your prepared tin, and press it in using the back of a wooden spoon (or similar).

Finally, bake in the centre of your preheated oven for 25-30 minutes. Until the it begins to dark around the edges, and is a deep brown colour.

Allow your flapjack to cool completely before moving onto the next step.

Decorating instructions

Once completely cooled, cut the flapjack into 16 equal pieces.

Then break the white chocolate (150g | 5.3 oz) into a bowl, and melt in the microwave in 10 second intervals, stirring well after each time.

Pour the melted white chocolate into either a piping bag or small plastic food bag, snip the end, and drizzle generously over the tops of the flapjacks.

Allow to set before consuming or storing.

White chocolate flapjacks on a chopping board with dried apricots

How to store apricot white chocolate flapjack

Store your flapjacks in a metal airtight container at room temperature, and consume within 4-5 days.

Avoid plastic containers if you can. Sugar sweats in plastic and it can quickly alter the texture of your baked goods.

FAQs

Are flapjacks healthy?

In this white chocolate flapjack recipe, while the apricots and oats are considered to be fairly healthy, the rest of the ingredients are definitely not. As with anything, treats like flapjacks should be enjoyed as part of a healthy balanced diet. Everything in moderation!

What flavour pairs well with white chocolate?

There are lots of flavours that pair well with white chocolate. One of them is apricots! Lemon also works very well with white chocolate, and raspberry flapjacks are particularly great too. The reason for this is those sharp, tart fruits cut through the sweetness and creaminess of the white chocolate. Making for a perfect match!

What can I use instead of golden syrup in flapjacks?

In this easy white chocolate flapjack recipe we don’t actually use golden syrup! (I know, shock horror right?!) The truth is, although golden syrup tastes incredible, you can also use ingredients like honey, treacle and even maple syrup. And maple syrup works really well in these maple pecan flapjacks.

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A slice of apricot white chocolate flapjack with dried apricots on the side. A text overlay says 'apricot white chocolate flapjacks'.