Chocolate & Caramel Flapjacks
This decadent caramel chocolate flapjacks recipe is an irresistible treat that combines the chewy goodness of oats, the rich sweetness of caramel, and the indulgent smoothness of chocolate. A perfect harmony of flavors and textures, these flapjacks are sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 200g soft brown sugar
- 200g butter , plus extra for greasing
- 2 tbsp golden syrup
- 350g whole oats
- 397g can caramel (we used Carnation Caramel)
- 200g plain chocolate
- 1 tbsp unflavoured oil , like sunflower
Instructions
- 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.
- 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.
- 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.
Cook Time
55M
Prep Time
PT10M
Yield
Cuts into 12 mini squares
Nutrition
- Calories: 492 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 48 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.37 milligram of sodium
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