Chocolate-Stuffed Flapjack Snacks

Makes 24

Cooking time: 30 minutes




3 cups self-raising flour

3 cups double cream plain yoghurt

3 eggs

⅓ cup chocolate spread


Serving suggestion:
Cocktail skewers





1. Sieve the flour into a medium-sized mixing bowl.


2. Make a well in the centre of the flour and add in the double cream yoghurt and eggs. Beat until smooth and lump-free. Add one cup of water and keep beating until you have a thick, but pourable consistency. 


3. Pour the batter into an upcycled squeeze bottle (a clean sweet chilli, mayo or tomato sauce bottle will work). *Chef’s Tip: Alternatively, use a resealable bag and cut off a tiny corner. 


4. Heat a greased Tefal 25cm Extra Non-Stick Pancake Pan over medium heat.


5. Squeeze small, equal-sized drops of the batter into the pan, leaving space for each to spread slightly. Immediately pipe a button-sized drop of chocolate spread onto the flapjacks. 


6. Allow to partially set before covering with more flapjack batter. Cook for another minute before flipping over with a spatula and cook the other side until golden.


7. Skewer the flapjacks with some strawberries for a sweet snack, or store in a lunchbox as a treat and ENJOY!

Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍