This triple decker flapjack recipe with a squidgy chocolate centre uses up leftover easter eggs
We'll see you a chocolate chip flapjack, and raise you with this sticky triple-decker version with a core of gooey chocolate ganache running through the middle.
It's hard to believe uneaten Easter eggs are even a thing, but if you've overbought or been overgifted this year, we have a clever little solution to use some of them up. We whipped up a deliciously gooey chocolate ganache with broken Easter eggs and layered it inside our favourite flapjack recipe to create this ultimate snack time treat. You can use whatever type of chocolate you have, dark, milk or even blonde would work. 10/10 on the squidge factor.
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Ingredients
FOR THE FLAPJACK
300 g unsalted butter
150 g light brown sugar
130 g golden syrup
450 g jumbo rolled oats
1 tsp. mixed spice
FOR THE CHOCOLATE CENTRE
200 g chocolate, broken into pieces (we used dark and milk)
100 g double cream
1 medium egg yolk
15 g unsalted butter, softened
Directions
Step 1Preheat the oven to 170C (150C fan) mark 3 and line a deep 20cm square tin. For the flapjack, put the butter, sugar and golden syrup in a saucepan and heat over a gentle heat until the butter has melted and the sugar has dissolved. Combine the oats and mixed spice in a large bowl and pour over the butter and sugar mixture. Stir well to combine, making sure all the oats are well coated. Transfer half of the mix to the lined tin and spread in an even layer. Bake for 20-25min, until golden and just set.
Step 2While the first layer bakes, make the chocolate filling. Put the broken chocolate into a heatproof bowl with the double cream. Place over a pan of just simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave the chocolate to melt, then whisk to come together into a thick ganache. Remove from the heat and whisk in the egg yolk and butter and set aside to cool slightly.
Step 3Remove the first layer from the oven and leave to cool for 5-10min, then spread the chocolate filling over the top. Gently spoon the remaining flapjack mixture over the top, making sure all of the chocolate is covered. Return to the oven for another 25min, until the top layer is golden and set. Remove from the oven and leave to cool completely, then chill for an hour or so to really firm up. Remove from the tin and cut into 16 squares.
GH Tips:
The flapjacks will keep for up to 5 days in an airtight container.
Leave out the mixed spice if you want a slightly more traditional flapjack flavour.
For another fun variation, try our Toffee pecan flapjacks, studded with nuts, toffee and cereal.
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
