Chocolate & caramel flapjacks
By James Martin
Cooking time
Prep: 10 mins Cook: 55 mins Plus chillingSkill level
EasyServings
Cuts into 12 mini squaresThese 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
- kcalories
- 492
- protein
- 8g
- carbs
- 67g
- fat
- 23g
- saturates
- 13g
- fibre
- 4g
- sugar
- 48g
- salt
- 0.37g
Ingredients
- 200g soft brown sugar
- 200g butter, plus extra for greasing
- 2 tbsp golden syrup
- 350g whole oats
- 397g can caramel (we used Carnation Caramel)
- 200g plain chocolate
- 1 tbsp unflavoured oil, like sunflower
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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, June 2010
Comments, questions and tips
Comments
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
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!!!!
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.
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
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!
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!