Chocolate & caramel flapjacks

Chocolate & caramel flapjacks

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(48 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
    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.

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Comments, questions and tips

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nigellaexpress
20th Oct, 2010
I've had loads of disasters in the kitchen and this was one of them. Tried two lots, one with caramel that didn't set and the chocolate cracked when I tried to cut it. The base was so firm I broke my knife trying to get through it. The second lot, minus caramel and chocolate (see above diaster) was not as firm but I couldn't get it out of the tin. Mr family ending up communally scraping it out with individual spoons! No one dared complain! Don't tell me where I went wrong, there aren't enough hours in the day.
helen68
16th Oct, 2010
1.05
I could not get the caramel to set and when I tried to cut into squares, the chocolate cracked unevenly too. Help please, where am I going wrong? This is the only recipe I have had a disaster with!!
diself
16th Oct, 2010
4.05
I used White chocolate which worked very well. The caramel didn't set very well but overall this was lovely. I also used rolled oats abd the base turned out quite firm, not sure if it was meant to be that firm?
ednaclowdes
12th Oct, 2010
5.05
I loved the flavour and texture that the oats gave these flapjack take on the millionaires shortcake I have made in the past. A real treat.
alisoncox
12th Oct, 2010
My caramel did not set. Ok other than that.
rmellor18
17th Sep, 2010
5.05
Delicious, couldn't find tinned caramel, so made my own. Yum!
alexis_marsh
3rd Aug, 2010
5.05
Sorry, got excited and forgot to rate it!
alexis_marsh
3rd Aug, 2010
5.05
Thanks James, fantastic recipe. Made it for a birthday party a couple of months ago and people are still asking me for the recipe! I tried a variation by melting the chocolate and mixing it with the caramel to make a fudge topping - gorgeous.
badgergirl
28th Jul, 2010
3.05
Tasty but despite following the recipe to the letter my caramel didn't firm up at all - I thought 4 hours in the fridge would do it but clearly not. Which isn't a massive problem except when you cut through the chocolate the caramel all splurges out the sides. Happy to lick fingers though...
billalex100
10th Jul, 2010
5.05
Love thsi recipe, it is so simple & so delicious!!!

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