Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

  • 1
  • 2
  • 3
  • 4
  • 5
(47 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 350g whole oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
turcon
7th Jul, 2010
5.05
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
13th Jun, 2010
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
1st Jun, 2010
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
31st May, 2010
so scrummy yummy my family of 6 ate them in a day and as a amily we made some more
linniemills
28th May, 2010
Better left a few days before eaten
hellsdarkrose
19th May, 2010
5.05
Very very tasty and came out just right.
michiemoobag
18th May, 2010
very very yummy - just like james himself.

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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?