Gooey caramel, rich chocolate and buttery flapjack – A real indulgent treat!
- 200g soft brown sugar
- 200g butter, plus extra for greasing
- 2 tbsp golden syrup
- 350g whole oats
- A pinch of salt
- 397g can caramel or homemade caramel (see my recipe for millionnaire’s shortbread)
- 200g plain chocolate
- 1 tbsp unflavoured oil, like sunflower or vegetable
- Heat oven to 150C. 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 with a pinch of salt, mixing thoroughly. Pour the mixture into a foil 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 minutes.
- Allow the mixture to cool in the tin then evenly spread over the caramel. There can be discrepancies between the thickness of caramel from cans. I prefer to make homemade caramel as I can control the thickness of the finished product but on this occasion, I had a tin of caramel that needed using so tinned it was.
- 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 and the addition of the oil softens the chocolate slightly to allow for ease of cutting.
If you are using tinned caramel, the more you stir it, the runnier it will become. If you need to thicken it, add it to a pan and bring to a boil for a few minutes. Add cornflour mixed with a very small volume of milk if it needs thickening further. Allow it to cool completely in the fridge and it should thicken up. It is then ready to add to the flapjack base.