CRAZY Easy Maple Pecan Flapjack Recipe

(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 – 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 & sweet maple syrup flavour, while the added pecan crunch & 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 & white chocolate flapjacks too. They use another amazing ingredient – black treacle!

Tips For Chewy Flapjack Recipe

  • 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.

 

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

Easy Maple Pecan Flapjack Recipe

Here is what you will need to make 16.

  • 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.

 

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.

Flapjack Recipe: To Decorate

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.

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

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!)

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

This flapjack recipe is honestly one of the easiest & 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!

I hope you enjoyed the post my lovely, until next time. Miss KitchenMason x

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

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

Super Easy Maple Pecan Flapjack Recipe

Super Easy Maple Pecan Flapjack Recipe

Yield: 16 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
The most amazing, pecan and maple syrup chewy flapjack recipe EVER! Melt it, mix it, bake it. Easy peasy lemon squeezy.

Ingredients

  • 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

Essential Equipment

  • 1 Large Saucepan *
  • 20 cm 8″ Square Baking Tin

Instructions

  1. Grease the tin and line the base and 2 sides with baking paper. Preheat your oven to 200°C/Fan 180°C.
  2. Add the butter, sugar and maple syrup to a large saucepan set over a medium heat. Melt, stirring occasionally.
  3. Next, turn off the heat and add in the oats and pecans. Stir really well to coat everything.
  4. Press the mixture firmly into your prepared tin with the back of a metal spoon.
  5. Bake for 15 minutes until golden all over.
  6. Cool completely then slice into 16 pieces and place back onto the wire rack set over a sheet of paper/newspaper.
  7. Break the dark chocolate into a plastic food bag or piping bag. Place it into the microwave and heat in 10 second intervals, squashing well between each time until completely melted.
  8. Snip off the corner then drizzle chocolate over each piece.

Notes

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

Allow to cool then store in an airtight container at room temperature. Consume within 4-5 days. (Not that they will last that long, let’s be honest!)

 

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 161 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 11mg Carbohydrates: 15g Fiber: 1g Sugar: 12g Protein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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6 thoughts on “CRAZY Easy Maple Pecan Flapjack Recipe”

  1. Claudine says:

    Hi, Just came across your easy recipe. Changed it lightly by using coconut sugar and adding hemp seeds, Inca berries and dried crumbled mulberries instead of pecans, not even baked yet and the mixture tastes so delicious I could eat the whole bowl raw!! Thank you I will check out your other recipes now, good work!! PS how do you cut the squares so neatly?

    1. Miss KitchenMason says:

      Hi Claudine. Your adaptation sounds delicious! Thank you SO much for sharing your kind words, it really does mean a lot to me. As for cutting clean squares, I wait until they are COMPLETELY cooled before slicing with a really sharp knife. Emma x

  2. Jacqueline says:

    Just made these – absolutely delicious! First time making flapjacks without golden syrup. Delighted with the crispy texture. Will definitely be making again. Thank you!

    1. Miss KitchenMason says:

      Aww thank you SO much for your wonderfully kind words Jacqueline! I’m so glad you like my recipe and even more pleased that you love your flapjacks. Emma x

  3. Stephanie Bawden says:

    Made as an alternative birthday cake for my husband. Delicious especially with some vanilla ice cream!

    1. Miss KitchenMason says:

      What a brilliant idea Stephane! I’m so pleased you both liked my recipe and I hope your husband had a lovely Birthday 🙂 Emma x

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