Menu

Honeycomb Flapjacks!

*This post may contain affiliate links. Please see my disclosure for more details!*

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!
5 from 2 votes
Print Pin Rate
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!
Nutrition Facts
Honeycomb Flapjacks!
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 27mg9%
Sodium 6mg0%
Potassium 149mg4%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 31g34%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 1.6mg9%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
 
ENJOY!

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

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

17 Comments

  • Judles
    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

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

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

  • Sarah
    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.

    Reply
    • Jane's Patisserie
      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.

  • Becks leach
    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

    Reply
  • Elise Cameron
    October 4, 2019 at 12:52 pm

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

    Elise

    Reply
    • Jane's Patisserie
      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.

  • Barbara Christian
    February 15, 2018 at 12:28 pm

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

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

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

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

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

  • Sue
    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.

    Reply
  • Jane's Patisserie
    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!

    Reply
  • abbiosbiston
    October 11, 2015 at 9:01 pm

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

    Reply
  • ginandmorecake
    October 5, 2015 at 3:49 pm

    These look delish!

    Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.