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A classic traybake, with a sweet chocolatey twist – Honeycomb Flapjacks!

I have had many requests for a recipe like this, and no doubt, there will be more than one flapjack recipe on my blog – however, I couldn’t resist posting these ones! Honey is an odd one for me, but I LOVE using it in baking.

These flapjacks have a honey themed base rather than golden syrup, and to make it even more ‘honey themed’ I of course topped them with honeycomb. I like a theme, I roll with it!

They’re crunchy, gooey, sweet, chocolatey, honey-y and delicious. I’ve made these many times for a simple bake to have in the background, something that can easily be in the kitchen – or made in a rush, they’re so simple!

This recipe is so versatile that you can add raisins, nuts, orange zest, chocolate chips, or any chocolate bar on top that you like – but I like this combination best. 

The basic recipe is just four ingredients for the actual flapjacks, and I am just obsessed with it. Honey, Butter, Sugar and Oats! Literally that simple. 

My other Millionaires Flapjacks vary slightly because I wanted to do a golden syrup related flapjack, but I know there are plenty of you out there who would love a Honey version too!

The milk chocolate on top gives it a creamy texture that I can often crave with traybakes (I think this is obvious… how many chocolatey bakes do I have on my blog?!) But seriously – this is also optional.

You could even use Dark Chocolate, or White Chocolate, or any flavoured chocolate that you can melt down! I just went for milk chocolate so it went well with the Cadburys Crunchies! 

If you wanted an AMAZING basic flapjack recipe, then these are top notch. Even though I have updated this post in June 2019, when it was originally posted nearly four years prior.. the recipe didn’t change. I just love it THAT much! Enjoy! x

Honeycomb Flapjacks!

A classic traybake, with a sweet chocolatey twist – Honeycomb Flapjacks!
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Category: Traybakes
Type: Traybakes
Keyword: Flapjack, Honeycomb
Prep Time: 5 minutes
Cook Time: 20 minutes
Decorating Time: 10 minutes
Total Time: 35 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

Flapjacks

  • 200 g Unsalted Butter
  • 200 g Demerara Sugar
  • 200 g Honey
  • 400 g Porridge/Rolled Oats

Topping

  • 250 g Milk Chocolate
  • 4 Crunchie Bars (chopped)

Instructions

  • Preheat your oven to 180C/160CFan and line a 9x9inch Square tin with parchment paper!
  • In a medium pan add your Butter, Sugar, and Honey – on a low-medium heat, stir together and melt your ingredients till the Butter has melted, and the sugar has dissolved.
  • Once the mixture has melted, add you Oats and the Honey mixture to a large bowl and mix together! Press down evenly into the prepared tin, and bake in the oven for 18-22 minutes until baked through, it’ll start to go golden and crispy at the edges!
  • Once baked, remove from the oven and leave to cool in the tin. Once cooled, melt your Chocolate and pour over the top, and then sprinkle over and press in your Honeycomb bars!
  • Leave to set, then cut into squares (I cut 16 or 25) and enjoy!

Notes

  • You obviously don’t have to decorate your Flapjacks with the Chocolate and Honeycomb bars, but I like them! All so honey like!
  • These will last in an airtight container for 4-5 days at room temperature!
  • You can flavour the flapjacks easily with:
    • 100g Raisins 
    • Zest of 1 Orange 
    • 100g Nuts
    • etc!
 
ENJOY!

You can find my other Tray Bake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

33 Comments

  1. Sabrina on September 20, 2021 at 1:51 pm

    Hello, am I able to make these without the sugar, or just use half the amount of sugar please. Will it still stick together?

  2. Karen Bailey on July 8, 2021 at 10:41 am

    Jane, does it make any difference whether I use set or runny honey?

  3. Tracy Stokoe on June 10, 2021 at 9:55 am

    Love these flapjacks can they be frozen and topping addled later?

    • Jane's Patisserie on June 10, 2021 at 12:42 pm

      Hey!! Yes xx



  4. Jane on April 30, 2021 at 7:11 pm

    5 stars
    These went down a treat. My husband took some to work and now they alL want some. Mind you are my go to website for all my baking these days. Can’t wait for your book.

    • Jane's Patisserie on May 6, 2021 at 1:55 pm

      Aww how lovely, I hope you love it when you get it, I am so excited xx



  5. Amber on March 27, 2021 at 2:15 pm

    Hi, I followed this recipe today and struggled to get the Demerara sugar to completely dissolve…

    The result tasted nice but it was very crumbly and didn’t look as dense and cohesive as your flapjacks in the pictures.

    What could I have done wrong?

    Thanks, love your recipes.

  6. Cody Mellor on February 9, 2021 at 1:56 pm

    Hi, can you use Scottish Oats for this recipe? Thanks!

    • Jane's Patisserie on February 11, 2021 at 8:37 am

      I have not used Scottish oats before so I don’t know if there will be a change – it may change the texture slightly!



  7. Evie on January 21, 2021 at 10:01 am

    Hi can you substitute the same amount of honey for golden syrup? Thanks.

  8. Harriet on January 8, 2021 at 7:22 pm

    5 stars
    Literally taste amazing, and so easy to make!! The honey and crunchies go so well together. Thanks Jane ❤️🤗X

  9. Nadine on December 2, 2020 at 8:20 pm

    Hi, just wondering why the ratios for the flapjack ingredients are so different in the two recipes? Butter:sugar/syrup:oats about 1:2:2 in this one but in millionaires version approx 1:1:2?
    Thanks

    • Jane's Patisserie on December 4, 2020 at 8:42 am

      They are just two different recipes is all!



  10. Paula Cooper on August 25, 2020 at 10:28 pm

    5 stars
    Made these today, super easy and incredibly tasty! My previous flapjack attempt from a different recipe resulted in a crispy, tooth-breaking biscuit…but these were deliciously soft and chewy! Making some more at the weekend to take in to work! Thank you :o)

  11. Judles on July 30, 2020 at 5:55 pm

    5 stars
    Hi, I love love love a flapjack recipe. I’m just wondering which base of your flapjacks is the softer, chewier one would you say or are they about the same? I ask as I prefer the softer version and noticed that you have two versions, one with honey, one with golden syrup. I’m thinking of making a plainer one for my daughter with just chocolate on top. Thanks! x

    • Jane's Patisserie on July 30, 2020 at 7:56 pm

      Hey! I would say it’s about the same – both are reasonably soft! x



  12. Sarah on June 25, 2020 at 9:06 pm

    I made this today, followed the recipe word for word.
    The bars have come out really sticky…. i put them in the fridge and still they are super sticky. Too much sugar/ honey in the recipe? They are ‘heavy’ too, extremely sweet for a flapjack.

    • Jane's Patisserie on June 25, 2020 at 9:31 pm

      How strange, I made it myself two days ago and it’s worked perfectly! Personal tastes vary though and I love sweet things.



  13. Becks leach on May 3, 2020 at 7:50 pm

    5 stars
    This by far is my favourite recipe of yours and the best flap jack recipe I’ve ever tried I make it weekly at work and always do for party’s get togethers it’s brilliant so tasty 😋 keep up the great work xx

  14. Elise Cameron on October 4, 2019 at 12:52 pm

    Hi
    Is the recipe still meant to soft when it comes out of the oven?

    Elise

    • Jane's Patisserie on October 4, 2019 at 9:50 pm

      As long as they’ve been in the oven the correct amount of time, and have started to turn golden, they are baked perfectly. They will still be relatively soft when fresh out the oven as they are hot – they firm when cooling.



  15. Barbara Christian on February 15, 2018 at 12:28 pm

    Hi, would I use 200g of golden syrup if I swapped that out for the clear honey?

    • Jane's Patisserie on February 15, 2018 at 6:02 pm

      Look at my Millionaires Flapjacks recipe for a flapjack with golden syrup instead of honey.



    • Barbara Christian on February 15, 2018 at 6:49 pm

      Thanks 🙂 I’ll give it a go this weekend 🙂



  16. Sue on September 19, 2017 at 5:34 pm

    I make this but I do not use crunchy bars, I make my own ‘crunchy’ cinder toffee, mix half in with the flapjacks and then mix the rest with chocolate and put it over the top.

  17. Jane's Patisserie on June 6, 2017 at 3:47 pm

    Hiya – I only work in grams I’m afraid but you can use my helpful tips page to help, or google it!

  18. abbiosbiston on October 11, 2015 at 9:01 pm

    I make my flapjacks with honey too. It gives them so much flavour.

  19. ginandmorecake on October 5, 2015 at 3:49 pm

    These look delish!

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