Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

Prep: 10 mins Cook: 55 mins Plus chilling


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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)



    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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (53)

alisoncox's picture

My caramel did not set. Ok other than that.

rmellor18's picture

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

alexis_marsh's picture

Sorry, got excited and forgot to rate it!

alexis_marsh's picture

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

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

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

turcon's picture

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

Very very tasty and came out just right.

michiemoobag's picture

very very yummy - just like james himself.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.