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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8th May, 2011
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.
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.
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 ! !
29th Mar, 2011
Wish I had read the reviews first. Was messy choc did crack, caramel too sloppy (even tho I used the recommended one). Flapjack was hard gave their teeth a good exercise. Thornton's are better probably cheaper and non time wasting. Put off using any more of the BBC recepies
skakule's picture
23rd Mar, 2011
As I cannot get ready made tinned caramel where I live (central Europe), I suggest using home-made caramel which can be easily made by boiling an unopened tin of sweetened condensed milk in a saucepan of water for about 2-3 hours (the longer the more caramelly it gets). Having used that trick several times before, I know that the resulting creamy caramel is quite difficult to get out of the tin once it cools, so should have no problem with setting. As for the chocolate icing, to cut it before it sets completely is a good idea. However, it doesn´t look as neat as in the picture. My advice is to use a sharp knife immersed in boiling water (and wiped afterwards) which partly cuts and partly "melts through" the chocolate. Hope it does the trick!
17th Feb, 2011
I made these flapjacks and they were lovely, but I could not get the caramel to set so they were really messy - will probably leave out the caramel if I make these again.
4th Feb, 2011
I always add "Lurpack Spreadable Butter" after the chocolate has started to melt, this seems to prevent the chocolate from cracking on cutting. As for the flapjack-type base, try using a shortbread recipe instead adding a little less sugar to the recipe so that it's less sweet, also try adding a little less butter to shortbread recipe so that it's less rich, so should be easier to cut. I like to add chopped Pecans to the base, gives crunchy texture, not hard and tastes lovely. Hope this makes sense?........
15th Nov, 2010
I haven't made this recipe,but regularly make Millionaires Shortbread,the trick is to cut them before the chocolate has set completely,otherwise the chocolate cracks,so cut it,but leave it in the dish/pan its setting in,until the chocolate is totally hard,hope this helps?
10th Nov, 2010
I'm rating this with 4 stars as it was delicious! However, I agree with a lot of the reviewers about how messy it turned out. The caramel didn't set and chocolate cracked when I tried to cut it, especially as the base was so hard. Not sure how they cut them so neatly for the photo!! Any advice on cutting these up successfully??
29th Oct, 2010
I agree with Helen, my caramel did not set and the chocolate just cracked when cut and was just swimming on top of the caramel - and just ended up as an unattractive mess.


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