Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

  • 1
  • 2
  • 3
  • 4
  • 5
(36 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nimmie's picture
nimmie
6th Aug, 2016
3.8
This recipe is great. I actually love chocolate and i am surely gonna make it. Only one advice i want to give, don't use thick caramel because it can make whole taste bitter. I actually tested it in many recipes.
bextherunt
20th Feb, 2014
4.05
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
stia_616
15th Sep, 2013
4.05
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
6th Jul, 2013
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
23rd May, 2013
3.05
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
6th Mar, 2013
3.05
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
27th Nov, 2012
4.05
Tasted and looked amazing, found it really hard to cut without breaking the chocolate up though! Went down a treat at work though!!
ironholmes
20th Nov, 2012
4.05
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
29th Sep, 2012
1.05
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
15th Sep, 2012
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.

Pages

Be the first to ask a question about this recipe...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...
Sticky fingers
19th Apr, 2014
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
20th Feb, 2014
4.05
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?