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

  • kcal492
  • 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

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 (53)

alisoncox's picture

My caramel did not set. Ok other than that.

rmellor18's picture
5

Delicious, couldn't find tinned caramel, so made my own. Yum!

alexis_marsh's picture
5

Sorry, got excited and forgot to rate it!

alexis_marsh's picture
5

Thanks James, fantastic recipe. Made it for a birthday party a couple of months ago and people are still asking me for the recipe! I tried a variation by melting the chocolate and mixing it with the caramel to make a fudge topping - gorgeous.

badgergirl's picture
3

Tasty but despite following the recipe to the letter my caramel didn't firm up at all - I thought 4 hours in the fridge would do it but clearly not. Which isn't a massive problem except when you cut through the chocolate the caramel all splurges out the sides. Happy to lick fingers though...

billalex100's picture
5

Love thsi recipe, it is so simple & so delicious!!!

turcon's picture
5

I made these with half the amount of chocolate (as that was all I had at home) and they was really delicious. I put half of the block in the freezer and then cut the rest into squares. When I took the block out of the freezer it was easy to cut extra squares off as needed.

danielanddebbie's picture

My partner made just the flapjack part of this recipe and they were delicious. He added extra syrup to make them bind together better.

muffinman's picture

Want to make these but am not sure what whole oats are.Can i us rolled oats,as these are all i can find ?

09nicole09's picture

so scrummy yummy my family of 6 ate them in a day and as a amily we made some more

linniemills's picture

Better left a few days before eaten

hellsdarkrose's picture
5

Very very tasty and came out just right.

michiemoobag's picture

very very yummy - just like james himself.

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