OM nom nommity nom.

Millionaire’s Flapjack

OM nom nommity nom.
An oatilicious twist on a chocolatey classic. (photo by Heather Allford)

Millionaires shortbread always goes down well, meaning I’ve probably baked it about 1000 times now. So I decided to change it up a bit and use my favourite flapjack recipe instead. The result… sweet, soft flapjack, chewy caramel and a thick layer of chocolate. What would be better!

For the flapjack:

  • 150g of butter
  • 100g light brown sugar
  • 2 tablespoon of golden syrup
  • 350g of porridge oats

For the topping:

  • 400g tin of condensed milk
  • 100g sugar 250g butter
  • 2 tsp golden syrup
  • 250g Milk Chocolate (I used 40% cocoa to stop it being too sweet)
  1. Pre heat the oven to 180 degrees. To make the flapjack, melt the butter, sugar and syrup on a low heat and add the oats when fully melted.
  2. Mix together well and then press into a tin lined with greaseproof paper and bake for 20 minutes, or until golden brown.
  3. Then make the caramel by putting condensed milk, sugar, butter and syrup in a heavy based pan and heat on a low heat until melted.
  4. When melted turn up the heat and constantly stir until it turns a deep brown caramelly colour, let it cool for a minute and then pour over the flapjack.
  5. While it’s setting melt the chocolate in a bain marie and then pour over the caramel, leave to set then chop up and eat.
P.s Never stop stirring the caramel! It will burn (it’s happened to me, I wanted to cry)
You can find more of my recipes here: www.hefskitchen.com

1 comments
Riversidebaking
Riversidebaking

Hell yes, two of my favourite things in one, I need to make this! Maybe with added Speculoos