Maple and Pecan Flapjacks

I added one of my favourite flavour combinations – maple and pecan – to this classic flapjack recipe to create a yummy treat for the Macmillan Coffee Morning I hosted at work. They’re so simple and easy to make, but the result is a deliciously gooey flapjack that tastes like a pecan pie!



  • 350g porridge oats
  • 200g soft dark brown sugar
  • 200g butter
  • 3 tbsp maple syrup
  • 150g pecans, roughly chopped


  1. Preheat the oven to 160C or gas mark 3, and grease and line a square tin
  2. Melt the butter, sugar and syrup together on a medium heat until all the sugar has dissolved
  3. Remove it from the heat, then stir in the oats and pecans until it is all thoroughly combined


  1. Transfer the flapjack mixture to the tin and bake in the oven for 45 minutes until they are golden on top and firm to touch
  2. Allow it to cool for a few minutes before slicing into around 15-20 portions, and then leave it to cool completely



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