Chocolate & caramel flapjacks

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Results 21-40

• susan6780

  15 November 2010

  susan6780 commented on this recipe

  I haven't made this recipe,but regularly make Millionaires Shortbread,the trick is to cut them before the chocolate has set completely,otherwise the chocolate cracks,so cut it,but leave it in the dish/pan its setting in,until the chocolate is totally hard,hope this helps?

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• Odelle

  04 February 2011

  Odelle rated and commented on this recipe

  

  I always add "Lurpack Spreadable Butter" after the chocolate has started to melt, this seems to prevent the chocolate from cracking on cutting. As for the flapjack-type base, try using a shortbread recipe instead adding a little less sugar to the recipe so that it's less sweet, also try adding a little less butter to shortbread recipe so that it's less rich, so should be easier to cut. I like to add chopped Pecans to the base, gives crunchy texture, not hard and tastes lovely. Hope this makes sense?........

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• sezP

  17 February 2011

  sezP commented on this recipe

  I made these flapjacks and they were lovely, but I could not get the caramel to set so they were really messy - will probably leave out the caramel if I make these again.

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• skakule

  23 March 2011

  skakule rated and commented on this recipe

  

  As I cannot get ready made tinned caramel where I live (central Europe), I suggest using home-made caramel which can be easily made by boiling an unopened tin of sweetened condensed milk in a saucepan of water for about 2-3 hours (the longer the more caramelly it gets). Having used that trick several times before, I know that the resulting creamy caramel is quite difficult to get out of the tin once it cools, so should have no problem with setting. As for the chocolate icing, to cut it before it sets completely is a good idea. However, it doesn´t look as neat as in the picture. My advice is to use a sharp knife immersed in boiling water (and wiped afterwards) which partly cuts and partly "melts through" the chocolate. Hope it does the trick!

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• Suz

  29 March 2011

  Suz rated and commented on this recipe

  

  Wish I had read the reviews first. Was messy choc did crack, caramel too sloppy (even tho I used the recommended one). Flapjack was hard gave their teeth a good exercise. Thornton's are better probably cheaper and non time wasting. Put off using any more of the BBC recepies

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• BEAN-208

  28 April 2011

  BEAN-208 commented on this recipe

  Takes me back to my childhood. I still prefer them with a shortbread base. Don't be tempted to use a cheap brand of chocolate for the topping it will spoil the whole experience ! !

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• bakerygoddess

  30 April 2011

  bakerygoddess commented on this recipe

  my caramel did not set even though i used the one recommended. I would like to know why even though it was left in the fridge overnight. Please tell me why this happened.

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• bakewithlove

  08 May 2011

  bakewithlove rated and commented on this recipe

  

  Lovely sticky flapjacks but I did find them a bit greasy so I might use less butter next time. I only coated them in chocolate too and left out the caramel. I would perhaps advise trying to cut them while warm as my knife struggled to cut up the flapjack once it had cooled.

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• Deborah

  10 May 2011

  Deborah rated and commented on this recipe

  

  Absolutely lovely. I made the flapjack part and then melted a mars bar and dipped each end in the chocolate then dipped in dessicated coconut - Lush!!

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• lurvlyloz

  12 June 2011

  lurvlyloz rated and commented on this recipe

  

  super simple and very tasty. pretty sweet & sickly though. will make again :)

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• lurvlyloz

  12 June 2011

  lurvlyloz commented on this recipe

  super simple and very tasty. pretty sweet & sickly though. will make again :)

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• lurvlyloz

  12 June 2011

  lurvlyloz commented on this recipe

  super simple and very tasty. pretty sweet & sickly though. will make again :)

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• lurvlyloz

  12 June 2011

  lurvlyloz commented on this recipe

  super simple and very tasty. pretty sweet & sickly though. will make again :)

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• Clare

  03 August 2011

  Clare commented on this recipe

  I used to turn this into a sticky cracked up gooey mess when trying to cut it! Then I found if I turned it uside down on a chopping board (so the crumb base is uppermost), it cuts into bars quitely neatly, and the chocolate topping doesnt crack.

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• curlyford

  04 October 2011

  curlyford rated and commented on this recipe

  

  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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• NicoleSavannah

  05 October 2011

  NicoleSavannah rated and commented on this recipe

  

  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!

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• Katherine92

  11 October 2011

  Katherine92 rated and commented on this recipe

  

  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.

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• Harry phillips

  17 October 2011

  Harry phillips commented on this recipe

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

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• Gwendy

  30 November 2011

  Gwendy rated and commented on this recipe

  

  Had to make them again and again... absolutely fab :)

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• banana16

  23 December 2011

  banana16 rated and commented on this recipe

  

  Very tasty but very sticky and messy!

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http://www.bbcgoodfood.com/recipes/532635/

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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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Difficulty and servings

Cuts into 12 mini squares

Preparation and cooking times

Prep 10 mins

Cook 55 mins

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

Per serving

492 kcalories, protein 8g, carbohydrate 67g, fat 23 g, saturated fat 13g, fibre 4g, sugar 48g, salt 0.37 g

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