Millionaire’s Caramel Flapjacks

Categories:

flapjacks

coffee break

afternoon tea

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.

Prep Time

35 min

Cook Time

30 min

Ingredients

Servings

FOR THE FLAPJACKS

295g unsalted butter

150g Tate & Lyle Light Soft Brown Sugar

100ml Lyle’s Golden Syrup

500g rolled porridge oats

A pinch of salt

FOR THE CARAMEL LAYER

250g butter

100g Tate & Lyle Light Soft Brown Sugar

3 tbsp Lyle's Golden Syrup

300ml condensed milk

FOR THE CHOCOLATE TOPPING

200g dark chocolate

Instructions

FOR THE FLAPJACKS

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

FOR THE CARAMEL LAYER

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).
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.

FOR THE CHOCOLATE TOPPING

For the topping, melt the dark chocolate in a glass bowl over a pan of simmering water and spread over the set caramel.
Place the tin of Millionaire’s Caramel Flapjack in the fridge to set and then cut into 16 pieces with a sharp knife.