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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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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kate1976
4th Oct, 2011
1.05
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!
freya99
3rd Aug, 2011
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.
Twinklebum99
12th Jun, 2011
5.05
super simple and very tasty. pretty sweet & sickly though. will make again :)
Twinklebum99
12th Jun, 2011
5.05
super simple and very tasty. pretty sweet & sickly though. will make again :)
Twinklebum99
12th Jun, 2011
5.05
super simple and very tasty. pretty sweet & sickly though. will make again :)
Twinklebum99
12th Jun, 2011
5.05
super simple and very tasty. pretty sweet & sickly though. will make again :)
Deborah1702
10th May, 2011
5.05
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!!
bakewithlove
8th May, 2011
4.05
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.
angieholt
30th Apr, 2011
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.
bean-208
28th Apr, 2011
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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