Florence’s Fudge Nut Flapjack Recipe

Fudge Nut Flapjack recipe

This week we’re offering you the perfect picnic saviour in the form of this super-speedy Fudge Nut Flapjack recipe.

Simple, easy and ever-so scrumptious, this flapjack recipe can be tailored to your tastes by changing the fudge and inclusions. Florence paired our best-selling crumbly Caramel Sea Salt fudge with crunchy hazelnuts, a dream combination that meant these particular flapjacks didn’t last too long in the Buttermilk office! So whether you’ve got friends coming round for a coffee or you’re heading out for an afternoon on the beach with your family, these flapjacks will go down a treat!

Makes 12 


  • Mixing bowl
  • Wooden spoon
  • Saucepan
  • Weighing Scales
  • 20cm x 20cm baking tin
  • Baking paper


  • 250g of Buttermilk crumbly Caramel Sea Salt fudge
  • 50g of unsalted butter
  • 250g of oats
  • 60g of Hazlenuts
  • A sprinkle of Cornish Sea Salt – table salt would be fine too!


  1. Heat oven to 200 degrees/180 degrees for fan ovens.  Line your baking tin with baking paper.
  2. Add 250g of fudge to a saucepan and heat over a medium heat. Stir thoroughly until it becomes a sauce-like consistency.
  3. Add the butter in small chunks (technical term) and continue to stir until mixed with the fudge sauce.
  4. Remove from heat.
  5. Weigh out 60g of hazelnuts and break into smaller pieces, halves is perfect. We find the best way to do this is to add the nuts to a plastic bag, place on a chopping board and crush with a rolling pin.
  6. Empty the hazlenuts into a mixing bowl and add 250g of oats. Mix thoroughly and slowly pour in the fudge and butter mixture – the sauce may look tempting but resist trying as it’s very hot!
  7. Once the wet and dry mixtures are combined spoon into your lined baking tin and pat down with a spoon to level out – it doesn’t have to be too perfect as homemade always looks better!
  8. Bake in the oven for 15 minutes or until slightly golden on the top. Remove from the oven and let cool for at least 20 minutes before cutting.
  9. Enjoy!



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