This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.
I love flapjacks at any time of the year but there’s nothing quite like an Easter flapjack coated in chocolate. This Mini Egg Flapjack is something we’ve made for years and I thought it was about time I shared it with you. It’s a really lovely kids flapjack recipe that kids can bake with just a little adult supervision.
What is a flapjack?
An English flapjack is a baked bar, cooked in a flat oven tin and cut into squares or rectangles, made from rolled oats, fat, brown sugar and usually golden syrup. They’re usually crunchy on the outside, gooey in the middle and utterly moreish. Flapjacks are a really lovely sweet treat and one that reminds me of my childhood.
What do you need for a Chocolate Easter Flapjack?
For this easiest flapjack recipe, we use our typical flapjack ingredients – sugar, butter, golden syrup and oats. We then top with milk chocolate and Cadburys Mini Eggs. You could top this with Cadbury Dairy Milk but we just use any milk chocolate and instead of Mini Eggs you could use any small Easter chocolates. Creme Eggs, little Galaxy Eggs or even Reese’s Eggs would work really well.
If you want an all year round easy chocolate flapjack, not just one to make in March and April, you could top this with any chocolate you wanted. Hearts for a Valentines Flapjack, mini gingerbread men or candy canes at Christmas and Smarties or M&Ms to enjoy throughout the year.
How to make flapjacks
For this chocolate flapjack recipe we melt the butter, sugar and golden syrup. I usually do this on the hob but you could also do it in the microwave in a microwave safe bowl, whichever you prefer. The oats are then added before baking in the oven until golden brown. It then gets topped with melted chocolate and Easter egg toppings.
This is an easy flapjack recipe for children to get involved in, you may just need to supervise the melting processes and make sure they’re safe around the oven! We always melt chocolate in the microwave rather than melting chocolate over a pan of water when the children are involved. But our children love making chocolate flapjacks – they’re so easy and give fantastic results despite not needing long to bake at all.
If you’re looking for a simple twist on a traditional bake, chocolate covered flapjacks are so simple to make with just a little bit more effort that a typical flapjack. This chocolate topped flapjack recipe is easy to tweak with the seasons and it’s one everyone always loves. It smells delicious and tastes great too!
If you’re looking for other recipes to try here’s our Creme Egg Fudge, Mini Egg Easter Nests, Cadbury Creme Egg Rocky Road and Mini Egg Fridge Cake. You can see all our recipes to date here.
What equipment do you need for this flapjack recipe?
You can make this flapjack recipe with chocolate on top simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:
As you can see, it’s all things you probably have already – that is what makes flapjacks so simple and convenient to make.
Here’s our Mini Egg Chocolate Covered Flapjack Recipe:
Ingredients
- 150 g margarine or butter
- 150 g soft brown sugar
- 90 ml golden syrup
- 300 g porridge oats
- 200g milk chocolate
- 100g Cadbury Mini Eggs, crushed slightly
Instructions
- Preheat the oven to 160C/325F/Gas 3 and grease a suitable baking tin.
- Put the margarine in a saucepan and melt over a low heat. Add the sugar and syrup, stirring until melted together.
- Add the rolled oat and stir until combined.
- Spread mixture onto the baking tray and bake for 25 minutes until golden brown.
- Leave to cool fully.
- Melt the chocolate in the microwave using 10-15 second bursts and stirring in between.
- Spread over the top of the flapjack.
- Sprinkle the Mini Eggs over the chocolate and put in the fridge to set for at least 4 hours.
If you’d like to print or pin the Chocolate Easter Mini Egg Flapjacks for later you can do so below. Enjoy!
Chocolate Easter Mini Egg Flapjacks
Ingredients
- 150 g margarine or butter
- 150 g soft brown sugar
- 90 ml golden syrup
- 300 g porridge oats
- 200 g milk chocolate
- 100 g Cadbury Mini Eggs crushed slightly
Instructions
- Preheat the oven to 160C/325F/Gas 3 and grease a suitable baking tin.
- Put the margarine in a saucepan and melt over a low heat. Add the sugar and syrup, stirring until melted together.
- Add the rolled oat and stir until combined.
- Spread mixture onto the baking tray and bake for 25 minutes until golden brown.
- Leave to cool fully.
- Melt the chocolate in the microwave using 10-15 second bursts and stirring in between.
- Spread over the top of the flapjack.
- Sprinkle the Mini Eggs over the chocolate and put in the fridge to set for at least 4 hours.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
