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Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

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(35 ratings)

Prep: 10 mins Cook: 55 mins Plus chilling

Easy

Cuts into 12 mini squares
These sweet and sticky treats are best made a day in advance - perfect if you need to get ahead for a bake sale

Nutrition and extra info

Nutrition per serving

  • kcalories492
  • fat23g
  • saturates13g
  • carbs67g
  • sugars48g
  • fibre4g
  • protein8g
  • salt0.37g
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Ingredients

  • 200g soft brown sugar
  • 200g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp golden syrup
  • 350g whole oats
  • 397g can caramel (we used Carnation Caramel)

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 200g plain chocolate
  • 1 tbsp unflavoured oil, like sunflower

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Method

  1. Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.

  2. Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. There can be discrepancies between the thickness of caramel, and the more you stir the runnier it gets. If it looks too thin pop it into a pan and boil for a few minutes, stirring. Then leave to cool - it should be thicker. Chill until firm.

  3. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares. Setting chocolate on top of something squidgy can make it difficult to cut, this is why the oil is added.

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Comments, questions and tips

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Comments (53)

bextherunt's picture
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Ok, so I read through the comments and used my brain a bit with this recipe.

Most people are saying the caramel is too soft. So, either boil it as mentioned in the instructions or, as I did, halve the amount of caramel. I actually doubled the recipe except for the caramel. I used a 40x28 ish baking tin and found it was the perfect size. I poured the caramel on to the hot flapjack to make it easier to spread and then put it in the fridge for about 2 hours. It was firm to touch, leaving a finger print mark. I then did my chocolate and smoothed it over the top. Great recipe. The caramel worked out a couple of mm deep which is lovely, just a hint of it and not oozing all over the place.

A good recipe but in need of tweaking.

I also exchanged 100g of the oats for 100g of wheat bran (we have a surplus in the house) which I like to think makes them a *little* healthier?

stia_616's picture
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Changed the caramel to smooth peanut butter and it worked a treat. I used rolled oats (don't know if that made a difference) and the flapjack tastes great. The added oil in the chocolate makes it so easy to cut and there's no cracking. It's disappearing at a fast rate.

palmersuzy's picture

BE WARNED!
My first "Good Food" failure, and I've been using their recipes for 20 years!
The flapjack base was tasty and worked well but the caramel never did set even after 24 hours in the fridge. The chocolate topping sort of floated on top of the caramel so when I tried to cut the cake the chocolate slid off!! I have stuck it back on again as best as I can and we WILL eat it for tea today but we will need a mountain of baby wipes to clean ourselves afterwards.
Two stars given because the flapjack is good.

sarah-b8's picture
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Have made this twice with mixed results. First attempt I used poridge oats as that is all i could find and the flapjack was rock hard after it had cool, carried on and did the toppings fine. To my great delight after a couple of days the flapjack started to soften and it didnt last much longer as it was eaten within a day!
But on the second attempt i found whole oats and the flapjack is not holding together at all, still tasts amazing but a bit of a mess to try and eat

jmc123's picture
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Was going to make these as per the recipe ... flapjack base is in the oven, BUT then I looked at the calories per slice NEARLY 500 CALORIES PER PORTION!!!! YIKES that is WAY more than a mars bar [at 280 calories]. Each portion has the equivalent of TWELVE yes TWELVE teaspoons of sugar.
I'm definitely NOT putting the caramel or chocolate on in the vain hope that this will bring down the sugar and calorie count to nearer 300 calories per piece. Still more than a mars bar so these are not exactly healthy are they!!!!

cblizzard19's picture
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Tasted and looked amazing, found it really hard to cut without breaking the chocolate up though! Went down a treat at work though!!

ironholmes's picture
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I halved the chocolate but used one half milk and one half white. It turned out very well. Also added mini eggs for the easter theme. Everyone loves them. Realy good recipe.

householdcook's picture
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I made these with the purpose of selling them at a charity cake sale.I am a experienced cook, but these ended up nothing at all like the picture! The caramel topping never set, despite following all the instructions to the letter and making the day before. An absolute mess in fact. The finished product looked awful - chocolate cracked when cut, caramel going everywhere.. Expensive, and only fit for "picking" at.... I couldn't sell these, waste of my time.

siobhainn's picture

Going to try this recipe this week, Im having a coffee morning for the girls in aid of McMillan Cancer. Fingers crossed it will work out well if not Im sure the girls wont mind getting messy.

bess2001's picture
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I made two batches of these... one using the Carnation Caramel and the other using Condensed Milk which i boiled for 2-3 hours.... I was disappointed in the one using the Carnation Caramel as when i tried to cut it after it had been left overnight, it was all squidgy and broke up. I will definately make it again but using condensed milk this time

nosilac's picture

I always cut through the chocolate when it's just partially set. Just mark it out and run the knife through the chocolate. Never fails. Would prefer to make my own caramel though, as the tinned stuff is a bit runny!

techboy1997's picture
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wow cant wait to try this

louisepanks's picture
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This was delicious but next time I will make my own caramel as the tinned was a bit thin BUT tasted great and made a change to the shortbread variety. Husbands workmates (rate all baking encounters) rated it a 4/5 so high praise indeed

laurasmchale's picture
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This is quite messy but taste's good but saying that i don't think i will make it again!!

twar123's picture
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Very tasty but very sticky and messy!

gwendy71's picture
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Had to make them again and again... absolutely fab :)

09hphi's picture

Made them so delcious a recipe what I would come back to in later life

katherine92's picture
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I really don't know where these good reviews are coming from. Base is too hard and sticky, caramel doesn't set and the chocolate cracks. Waste of time and ingredients.

nicolesavannah's picture
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I made these for a bake sale at college last week and they went down a storm! They were the first to sell out and everybody thought they tasted delicious! I didnt have any problems with my caramel (it was left overnight) and managed to stop the chocolate from cracking by cutting it quickly before it set :)
Thanks for the reciepe they were yummy!

kate1976's picture
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I had a nightmare with this!!! my caramel did not set and the chocolate cracked!! I also found that the greaseproof paper stuck to the bottom of them and was impossible to peel off!! think it hindsight I may have left the flapjack too long to chill (overnight) and I used porridge oats instead of whole oats....gutted as was making them for my son's fundraiser at School!

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Questions (0)

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Tips (2)

Sticky fingers's picture

Leave the caramel to cool on the base overnight.
Cut them up into the sizes you want.
THEN dip them into melted chocolate and leave to harden. - perfect... No cracked chocolate !

bextherunt's picture
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Ok, so I read through the comments and used my brain a bit with this recipe.

Most people are saying the caramel is too soft. So, either boil it as mentioned in the instructions or, as I did, halve the amount of caramel. I actually doubled the recipe except for the caramel. I used a 40x28 ish baking tin and found it was the perfect size. I poured the caramel on to the hot flapjack to make it easier to spread and then put it in the fridge for about 2 hours. It was firm to touch, living a finger print mark. I then did my chocolate and smoothed it over the top. Great recipe. The caramel worked out a couple of mm deep which is lovely, just a hint of it and not oozing all over the place.

A good recipe but in need of tweaking.

I also exchanged 100g of the oats for 100g of wheat bran (we have a surplus in the house) which I like to think makes them a *little* healthier?

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