Cinnamon pecan flapjacks with chocolate drizzle. Satisfy your sweet tooth with these easy-to-bake flapjacks, .

Prep Time

10 min
Cooking time:  30min
Serves: 12 bars


120g SMUG butter
100g light brown sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
Pinch of salt
130g oats
20g sesame seeds
50g desiccated coconut
1 tablespoon plain flour* (to keep the bars together)
80g pecans (roughly chopped)
30g dark chocolate (melted)



Preheat the oven to 160-170ºC. Line a 20x30cm cake tin with baking paper.


In a large non-stick pan over medium heat, melt the SMUG butter. Add the sugar, maple syrup, cinnamon, and a pinch of salt. Stir and cook for around 5 minutes until the sugar dissolves.


Turn off the heat and add all the remaining ingredients to the pan. Mix until everything is well coated. Transfer the mixture into the baking tin, pressing it down to create an even layer.


Bake for 30 minutes until golden brown. After removing from the oven, score bar cuts with a knife without removing from the tin. Let it cool completely.


Drizzle melted dark chocolate over the slices and allow it to dry. Enjoy!


You can swap pecans for other nuts like walnuts, cashews, or almonds if preferred.