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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17th Oct, 2011
Made them so delcious a recipe what I would come back to in later life
11th Oct, 2011
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.
5th Oct, 2011
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!
4th Oct, 2011
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!
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.
12th Jun, 2011
super simple and very tasty. pretty sweet & sickly though. will make again :)
12th Jun, 2011
super simple and very tasty. pretty sweet & sickly though. will make again :)
12th Jun, 2011
super simple and very tasty. pretty sweet & sickly though. will make again :)
12th Jun, 2011
super simple and very tasty. pretty sweet & sickly though. will make again :)
10th May, 2011
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!!


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