Bored of ordinary flapjack? Try these apricot and white chocolate flapjacks for a richer, chewier treat. Replacing golden syrup with honey and treacle gives them a deep, caramel-like flavour that pairs beautifully with sweet white chocolate and tangy dried apricots.
Why you’ll love this recipe
Flapjacks are one of those versatile treats you can adapt endlessly. Chewy, crunchy, fruity or chocolatey — they make a perfect on-the-go snack. These apricot and white chocolate flapjacks combine chewy dried fruit, rich treacle and honey, and a creamy white chocolate drizzle for a crowd-pleasing bake.
Why are they called flapjacks?
The term “flapjack” likely comes from old English: “flap” referring to something flat and “Jack” as a generic name for a common person. Note that in North America, “flapjack” often means pancake — language and food names evolve in different regions.
How to make white chocolate flapjacks
The method is straightforward: melt the butter, sugar, honey and treacle into a syrup, stir in the dried apricots and lemon zest, mix through the oats until evenly coated, press into a lined tin and bake. Once cool, cut into squares and drizzle with melted white chocolate.
Ingredients
Not sure what to buy or which swaps work? Here’s a quick guide.
- Apricots – Dried apricots are ideal. Pre-chopped or whole works fine; chopped pieces distribute through the flapjack and add chew.
- Butter – Unsalted butter is preferred so you can control salt. If using salted butter, omit the extra salt.
- Salt – A pinch of ordinary table salt is sufficient to lift the flavours.
- Brown Sugar – Light brown (muscovado or soft brown) adds depth; avoid substituting with white sugar if possible.
- Honey – Any runny honey is fine; no need for specialty varieties.
- Lemon – You’ll use zest only. If you have leftover juice, freeze it for another use.
- Treacle – Black treacle gives a rich, deep flavour. Try not to omit it if you can.
- Oats – Rolled or porridge oats work best; jumbo oats may not bind as well.
- White Chocolate – Use whichever white chocolate you prefer for melting and drizzling.
Emma’s top tips
Helpful hints to get the best results:
- There’s no need to soften the butter first — you’ll be melting it anyway.
- Use a very large pan so you can melt and mix everything in one vessel; it saves washing up.
- Watch the bake towards the end — treacle and brown sugar darken the top, so look for a deep golden-brown edge rather than an overly dark finish to avoid over-baking.
- If the flapjack won’t stick together, you may have too many oats relative to the syrup or it may be underbaked.
- Let the flapjack cool completely before cutting to keep the pieces intact.
Timings
Plan your time efficiently with these estimates:
- Preheat oven: 15–20 minutes (you can prepare the mixture during this time).
- Grease and line tin: under 5 minutes.
- Prepare mixture and press into tin: 10–15 minutes.
- Bake: 25–30 minutes.
- Cool: allow at least 1 hour (room temperature and season will affect this).
- Decorate with melted white chocolate: 5–10 minutes, plus 30 minutes to set.
If you like this recipe…
Other flapjack variations you might enjoy include maple and pecan or lemon and white chocolate versions. For beginner bakers, look for guides to build confidence.
Apricot and White Chocolate Flapjack – Step by Step Picture Recipe
(Printer-friendly recipe card at the end of the post.)
This recipe includes UK metric and US cup measurements.
Ingredients
Makes 16 pieces.
- 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 the oven to 180°C / Fan 170°C / 356°F. Grease and line a 30 x 20cm (12 x 8″) tin.
Add the butter (225g), salt (1/2 tsp), brown sugar (120g) and honey (150g) to a very large saucepan over medium heat. Stir until fully melted and combined.
Stir in the chopped apricots (200g), lemon zest and treacle (2 tbsp) until well blended.
Remove from the heat and add the oats (400g). Stir thoroughly so each oat is coated in the syrup.
Tip the mixture into the prepared tin and press firmly with the back of a wooden spoon.
Bake in the centre of the preheated oven for 25–30 minutes, until the edges darken and the top takes on a deep brown colour. Allow to cool completely in the tin before cutting.
Decorating instructions
When fully cool, cut into 16 pieces. Break the white chocolate (150g) into a bowl and melt in 10-second intervals in the microwave, stirring between bursts. Transfer to a piping bag or small plastic bag, snip the tip and generously drizzle over the flapjacks. Allow the chocolate to set before serving or storing.
How to store apricot white chocolate flapjack
Store in a metal airtight container at room temperature for 4–5 days. Avoid plastic containers, which can cause sugar to sweat and alter texture.
FAQs
Oats and dried apricots provide beneficial nutrients and fibre, but this recipe also contains added sugars and butter. Enjoy flapjacks as an occasional treat within a balanced diet.
Tart fruits like apricot, lemon and raspberry balance white chocolate’s sweetness, creating a pleasant contrast.
Honey, treacle or maple syrup are all good alternatives. This recipe uses honey and treacle for depth of flavour.
Loved this apricot white chocolate flapjack recipe? Pin it!
Apricot and White Chocolate Flapjacks Recipe
16
20 minutes
25 minutes
45 minutes
This apricot and white chocolate flapjack uses honey and treacle instead of golden syrup, giving a deep, rich flavour and a chewy texture.
Ingredients
- 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
- Grease and line your baking tin and preheat the oven to 180°C/Fan 170°C/356ºF. Add the butter, salt, sugar and honey to a saucepan and place over medium heat. Stir until fully melted.
- Add the chopped apricots, lemon zest and treacle, stirring until fully combined.
- Stir in the oats and mix thoroughly so the oats are evenly coated with the syrup.
- Press the mixture into the prepared tin and bake for 25–30 minutes until the edges darken and the top turns a deep golden-brown. Allow to cool completely.
- Cut into 16 pieces. Melt the white chocolate in short intervals, place in a piping bag and drizzle over the flapjacks. Allow the chocolate to set before serving.
Notes
If you prefer a more detailed picture guide, refer to the step-by-step section above. This recipe includes both UK metric and US cup measurements.
Storage
Store in a metal container at room temperature and consume within 4–5 days.
Tips
- No need to soften the butter beforehand — you’ll melt it.
- Use a large pan to mix everything except the white chocolate to reduce washing up.
- Keep an eye on baking time; darker sugars and treacle brown the flapjack more quickly.
- Ensure the flapjack is fully cooled before cutting for clean pieces.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.
-
Stellar Saucepan Set, Silver, 3-Piece -
Wooden Spoon
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 335Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 86mgCarbohydrates: 46gFiber: 4gSugar: 28gProtein: 4g
Nutritional information should be used as a general guideline. I’m not a certified nutritionist—check labels for allergens where applicable.
Did you make this recipe?
I’d love to see your results—leave a comment or tag on social media.
I want to see YOUR baking!
Made these apricot and white chocolate flapjacks? I’d love to see photos—tag @kitchenmason on social media or email [email protected].
Other tasty oat recipes
- Chocolate overnight oats
- Oat and raisin cookies
- Apple crumble with oat topping