Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

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(48 ratings)

Prep: 10 mins Cook: 55 mins Plus chilling


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



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

  • 397g can caramel (we used Carnation Caramel)



    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


  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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20th Nov, 2012
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.
29th Sep, 2012
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.
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.
22nd May, 2012
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
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!
2nd May, 2012
wow cant wait to try this
18th Mar, 2012
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
10th Feb, 2012
This is quite messy but taste's good but saying that i don't think i will make it again!!
23rd Dec, 2011
Very tasty but very sticky and messy!
30th Nov, 2011
Had to make them again and again... absolutely fab :)


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