Chocolate & caramel flapjacks
- James Martin
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Cuts into 12 mini squares
Easy
Prep: 10 mins
Cook: 55 mins
Plus chilling
A star rating of 3.6 out of 5.58 ratingsRate
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These sweet and sticky treats are best made a day in advance - perfect if you need to get ahead for a bake sale
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Classic scones with jam & clotted cream
A star rating of 4.8 out of 5.1600 ratings
Ingredients
Nutrition
Units:
MetricUS
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200g soft brown sugar
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200g butter
plus extra for greasing
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2 tbsp golden syrup
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350g whole oats
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397g can caramel
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200g plain chocolate
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1 tbsp unflavoured oil
like sunflower
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Nutrition: per serving
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kcal492
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fat23g
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saturates13g
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carbs67g
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sugars48g
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fibre4g
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protein8g
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salt0.37g
low
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Method
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step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, June 2010
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A star rating of 3.6 out of 5.58 ratings
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