Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

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(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
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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.

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Comments, questions and tips

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bess2001
22nd May, 2012
5.05
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
nosilac
3rd May, 2012
I always cut through the chocolate when it's just partially set. Just mark it out and run the knife through the chocolate. Never fails. Would prefer to make my own caramel though, as the tinned stuff is a bit runny!
techboy1997
2nd May, 2012
5.05
wow cant wait to try this
louisepanks
18th Mar, 2012
4.05
This was delicious but next time I will make my own caramel as the tinned was a bit thin BUT tasted great and made a change to the shortbread variety. Husbands workmates (rate all baking encounters) rated it a 4/5 so high praise indeed
laurasmchale
10th Feb, 2012
3.05
This is quite messy but taste's good but saying that i don't think i will make it again!!
twar123
23rd Dec, 2011
4.05
Very tasty but very sticky and messy!
gwendy71
30th Nov, 2011
5.05
Had to make them again and again... absolutely fab :)
09hphi
17th Oct, 2011
Made them so delcious a recipe what I would come back to in later life
katherine92
11th Oct, 2011
1.05
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.
nicolesavannah
5th Oct, 2011
5.05
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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