Name: Millionaire’s Caramel Flapjacks
Yield: 10+
Ingredients: 295 g Butter; 150 g Tate & Lyle Fairtrade Light Soft Brown Sugar; 100 ml Lyle’s Golden Syrup; 500 g Porridge oats; 1 Pinch fine table salt; 250 g Butter; 100 g Tate & Lyle Fairtrade Light Soft Brown Sugar; 3 tbsp Lyle’s Golden Syrup; 300 ml Condensed Milk; 200 g 70% Dark chocolate

Millionaire’s Caramel Flapjacks

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Loved by 3 people

Prep

35 Mins

Bake

30 mins

Serves

10+

Difficulty

Medium

About

You’ve just hit the flapjack lottery… Inspired by everyone’s favourite shortbread, these Millionaire’s Flapjacks add irresistible layers of chocolate and caramel to an already delicious oaty base.

made using

Lyle’s Golden Syrup Tin

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Signature Flapjacks Medium 10+ 1-2 hours

Instructions

Ingredients

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FOR THE FLAPJACKS

Step 1

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4. Line a ? cm by ? cm sandwich tin.

Step 2

Combine the butter, Tate & Lyle Light Soft Brown Sugar and Lyle’s Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.

Step 3

Spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 20-25 minutes or until golden.

Step 4

Remove, leave flapjack to cool in the tin.

FOR THE CARAMEL LAYER

Step 1

Place all the ingredients into a saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously with a spatula for 5-7 minutes (or until the mixture thickens, which may take up to 15 minutes).

Step 2

Cool slightly, then pour over the flapjack and leave to set. NB Continually stirring with a spatula should ensure no sugar sticks to the bottom of the pan; if it does, this can leave brown specks in the caramel which won’t affect the flavour, but, does affect the look of the caramel.