Home > Afternoon tea recipes > Oaty maple and pecan flapjacks

Oaty maple and pecan flapjacks

Name: Oaty maple and pecan flapjacks
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 16 squares
Cuisine: British recipes
Ingredients: 300g butter, plus extra to grease; 150g demerara sugar; 50g maple syrup; 125g golden syrup; ¼ tsp ground cinnamon; 75g shelled pecans, toasted in a dry pan and chopped; 300g rolled oats; 200g jumbo oats; For the drizzle topping; 25g white chocolate, chopped; 2 tbsp maple syrup; 1 tbsp shelled pecans, toasted in a dry pan and chopped; s2You’ll also need…; 20cm square cake tin lined with non-stick baking paper

By: Delicious. food team

Published: 18 Mar 19
Updated: 18 Mar 24

This classic maple and pecan flapjack recipe champions one of nature’s sweetest treats: maple syrup. Filled with crunchy pecans and topped with a white chocolate and maple drizzle, these chewy squares make the ultimate teatime treat.

Or, how about these satisfyingly chewy flapjacks? They’re perfect for sharing with visitors over a cuppa, or as an after-school pick me up.

Easy
February 2019

Test kitchen approved

Makes 16 squares
Hands-on time 15 min, oven time 25 min

Or, how about these satisfyingly chewy flapjacks? They’re perfect for sharing with visitors over a cuppa, or as an after-school pick me up.

Nutrition: per serving

Calories: 365kcals
Fat: 22.4g (10.8g saturated)
Protein: 4.6g
Carbohydrates: 34.9g (13.5g sugars)
Fibre: 2.8g
Salt: 0.4g

Per square

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Ingredients

300g butter, plus extra to grease
150g demerara sugar
50g maple syrup
125g golden syrup
¼ tsp ground cinnamon
75g shelled pecans, toasted in a dry pan and chopped
300g rolled oats
200g jumbo oats

For the drizzle topping

25g white chocolate, chopped
2 tbsp maple syrup
1 tbsp shelled pecans, toasted in a dry pan and chopped

You’ll also need…

20cm square cake tin lined with non-stick baking paper

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Method

Heat the oven to 150°C/130°C fan/gas 2. Put all the ingredients, except the nuts and oats, in a large pan with a pinch of salt and stir until melted. Add the nuts and oats and stir well with a wooden spoon to coat. Spoon the mixture into the lined cake tin, level the top, pressing down slightly, then bake for 25 minutes.
Remove the tin from the oven and transfer to a wire rack. Score with 16 squares, then leave to cool completely in the tin.
For the topping, put the chocolate and maple syrup in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water); heat until just melted, then stir and drizzle over the flapjacks. Sprinkle with chopped pecans, then cut into squares to serve.