Toffee pecan flapjack traybake recipe

Name: Toffee pecan flapjack traybake recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 175 g unsalted butter, roughly chopped; 75 g light brown soft sugar; 100 g caster sugar; 50 g golden syrup; 175 g rolled oats; 175 g plain flour; 50 g chewy toffees, roughly chopped, we used M&S Double Devon Toffees; 75 g pecans, roughly chopped; 75 g sultanas; 100 g milk chocolate chips; Small handful frosted flakes cereal, we used Kellogg's Frosties; 1/2 tsp. flaked sea salt

The humble flapjack just got a sweet upgrade

By Alice ShieldsPublished: 04 August 2025

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Good Housekeeping

This soft and chewy traybake recipe couldn’t be easier, simply mix, bake and enjoy. Cereal adds a sugary crunch, but you could leave it out, if you prefer. Swap the milk chocolate chips for white or dark, if you like.

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Yields:

12 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Ingredients

175 g unsalted butter, roughly chopped
75 g light brown soft sugar
100 g caster sugar
50 g golden syrup
175 g rolled oats
175 g plain flour
50 g chewy toffees, roughly chopped, we used M&S Double Devon Toffees
75 g pecans, roughly chopped
75 g sultanas
100 g milk chocolate chips
Small handful frosted flakes cereal, we used Kellogg's Frosties
1/2 tsp. flaked sea salt

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 24 x 33cm baking tray with baking parchment
2. Step 2In a large pan over low heat cook butter, sugars and syrup until melted and combined. Remove from the heat and stir in the oats, flour and a pinch of fine salt. Stir in the toffees, pecans, sultanas and chocolate chips.
3. Step 3Scrape into the prepared tin and gently smooth to level. Sprinkle over the cereal and flaked salt and bake for 20min, or until golden and the edges feel firm. Leave to cool completely in the tray before slicing into bars.

TO STORE
Store in an airtight container at room temperature for 5 days.

We used chunky chocolate baking chips from Guittard.

If you like this recipe you'll love our sweet berry granola flapjack recipe.

Alice Shields

Former Senior Cookery Writer

Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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