It’s been quite a while since I’ve shared a recipe here on my blog so today I thought I would make millionaire Flapjacks.Although my baking drawer is usually well stocked I haven’t always got porridge oats so I added some to my weekly shop with a view to making these. Any rolled Porridge Oats will do, I mean an oat is and oat right?!
These are a traditional old favourite with a twist. A lovely squidgy caramel filling and topped off with chocolate. Many moons ago my younger brother brought home a REALLY gooey unforgettable batch of plain flapjacks which he had made in cookery at school. Almost spoon- worthy, we demolished the lot and ever since I’ve preferred a rather gooey flapjack as opposed to a crunchier version. personally I do find it a little hit and miss though.
Flapjacks are so easy to make, you can’t really go wrong so why not give it a go!
Here’s what you’ll need
- 325g Rolled porridge Oats (I used Sainsbury’s Own)
- 175g Unsalted butter
- 4 Tablespoon of golden syrup
- 125g light brown sugar
For the caramel filling
- 1 Tin of condensed milk 397g (I used Carnation)
- 175g unsalted butter
- 175g light brown sugar
For the chocolate topping
- 200g milk or dark chocolate or a mixture of both.
You can always use some melted white chocolate and swirl it in for a marble effect.
Heat the oven to 180° and line a 20cm x 20cm brownie type tin with baking parchment.
Gently heat the butter, sugar and syrup over a low heat until melted, remove from the heat and stir in the oats, combine the ingredients together until well coated then turn into your tin. flatten down a little with the back on a spoon until level. That’s about as hard as it gets!
Bake for around 20 mins. If you’re using a fan oven reduce the temp a little or use with the fan off as I did for mine. The Flapjack should be bubbling a little when removed from the oven and just slightly turning golden. Don’t over-cook or you may find you’ll be cracking teeth.
Allow to cool completely, or better still leave overnight.
In a large saucepan add the butter, the tin of condensed milk and the sugar, stir occasionally until completely melted, turn up the heat and bubble for 3-4 minutes stirring continuously, the liquid should start to thicken and darken a little. Please be careful at this stage as the liquid is VERY hot. I leave mine to cool slightly before pouring over the cold flapjack, spread it over evenly and again allow to cool. I placed mine in the fridge to speed things up. Yes you can lick the chocolate bowl. Chef’s perks!
Next break up the chocolate and either melt it in the microwave or use a Bain-marie if you prefer. Spread the chocolate over the top and allow to set, pop it in the fridge. The chocolate will set hard and may crack when you cut it. This can be avoided by removing from the fridge and letting the chocolate come just to room temp first.
These are very indulgent, so go on and treat yourself. A little of what you fancy does you good!