I deliberated whether to post this recipe or not because I wasn’t happy with the pictures. I’m still restricted to using my camera phone and taking a half decent picture can be challenging at times! But then I thought, why am I letting my frustrations get in the way of posting what is a lovely recipe? Sometimes I’m a little too hard on myself.
These flapjack bars are quite delectable. A chewy, buttery flapjack topped with gooey, soft caramel and a layer of chocolate. Messy to eat but very, very yummy.
Chocolate and Caramel Flapjack Bars Adapted from BBC Good Food
200g demerara sugar
2 tbsp golden syrup
350g rolled oats
One Tin of Caramel (dulce de leche)
200g Plain or milk chocolate
1 Tbsp sunflower oil
Preheat oven to 160C. Grease and line a 22cm square tin.
Melt the butter, sugar and golden syrup together in a large pan. Once melted, stir in the oats. Pour into the lined tin and bake for 40-45 minutes or until the flapjack feels quite firm and looks golden. Do bear in mind that the flapjack will firm up quite a bit while cooling, so a little give when you prod the mixture is ok!
Leave to cool for at least two hours. Once completely cold pour over the tinned caramel and spread out. Place in the fridge for an hour to set.
Melt the chocolate over a pan of simmering water and stir in the oil. Remove the flapjack from the fridge and pour over the chocolate. Place in the fridge. Once the chocolate has set, cut into bars.
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