If you’re looking for a fairly low effort bake with a big impact, this recipe is for you. It combines with deliciousness of golden, sweet flapjack with the opulence of caramel and chocolate layers. You only need a small square for a big hit and you can watch everyone’s eyes light up as soon as they take their first bite. I made a batch for a meeting that I was attending – as with many meetings, they can be a little dry, particularly straight after lunch when you would want a little nap rather than anything else, so it was rather fun watching everyone’s faces as they ate their squares!
This recipe is not dissimilar to my recipe for Millionaires Shortbread, however it substitutes a shortbread base for golden flapjack. Both are horrendously calorific, however you can claim it’s better for you as it has oats in it (ignoring the copious amounts of golden syrup and butter than you combine it with).
The trick with either Millionaires is not to cook your base for too long, as it returns to the oven for a second bake to cook the caramel layer. I’ve done all of the hard work for you so you can just follow the recipe and enjoy baking this. If you want to make your own, you’ll need:
- 100g butter
- 125g golden syrup (I love using Lyle’s squeezy tubes as they’re mess free!)
- 250g rolled oats
- 1 can of Carnation caramel condensed milk
- 200g milk chocolate
- 100ml double cream
- Small baking tin (mine is 23cm square)
- Baking parchment
- Mixing bowl
- Small saucepan
- Measuring scales
- Silicone spatula
- Microwavable bowl x 2
- Line a small baking tin with baking parchment
- Weigh your rolled oats and place in your mixing bowl
- Melt the butter and golden syrup on a low heat until melted
- Pour this into your mixing bowl and stir into your oats
- Turn into your baking tin and press down evenly with your spatula
- Bake in the oven (180 degrees Celsius/Gas Mark 4) for 15 minutes
- Remove from the oven and pour over the can of Carnation caramel condensed milk – smooth over evenly with your spatula
- Return to the oven for a further 10-15 minutes until the caramel starts to bubble
- Leave to cool fully
- Break your chocolate into small pieces and melt in the microwave in a bowl – you can do this by cooking on full for 20 second bursts, removing the bowl after each 20 seconds and giving the chocolate a good stir. When it is fully melted, set the bowl to one side.
- Pour the cream into a microwavable bowl (or mug) and heat in the microwave until it just starts to bubble gently (generally around 30-45 seconds)
- Add this to your chocolate and use your hand whisk to mix the two together until smooth and glossy
- Pour over your caramel layer and ensure you have a smooth top (it’s generally pretty gooey so if you tilt your baking tin a little, it will run to where you need it to)
- Put in the fridge to cool for at least 2 hours
- When cooled, cut into squares (or any other shape that takes your fancy) and enjoy!
This bake is best kept in the fridge to keep it from going too gooey.