Chocolate & Caramel Flapjacks

These sweet and sticky treats are best made a day in advance - perfect if you need to get ahead for a bake sale

• Cooking Time Prep 10 mins
  Cook 55 mins
• Skill Level Easy
• Servings Cuts into 12 mini squares

Nutrition per serving

• Kcalories

  492

• Protein

  8g

• Carbs

  67g

• Fat

  23g

• Saturates

  13g

• Fibre

  4g

• Sugar

  48g

• Salt

  0.37g

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

Directions

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.
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.
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.

Categories: Cakes & Baking, Chocolate, Events, Occasions