Chocolate Caramel Flapjack
The Queen’s birthday celebrations are the perfect time to get baking with lots of fun treats to share with friends and family (and any Royal festivities for that matter!). This time around we have put together a lovely and simple flapjack recipe, with a caramel and chocolate topping. This is a very easy recipe to put together, with no overcomplicated fiddly bits. Perfect with a cup of tea, lets get cracking with the recipe!
- 200g soft brown sugar
- 200g unsalted butter
- 2 tbsp golden syrup
- 350g whole oats (we used Quaker)
- 400g caramel (we used a 397g tin of Nestle Carnation ready made Caramel – much easier than making your own!)
- 200g plain chocolate
- 1tbsp sunflower oil
- A 22cm square baking tin
- Space in the fridge
- Greaseproof paper
Pre-heat your oven to 150C/13/Gas Mark 2. Grease and line your tin with the greaseproof paper and pop to one side. Then heat the sugar, butter and golden syrup together in a pan gently until mixed together, stirring gently.
Take the saucepan off the heat, and stir the oats in. We recommend adding the oats a little bit at a time, mixing thoroughly until it is all combined.
Pour the mixture into your tin, and press even and flat, right out to the edges with the back of a wooden spoon or a spatula.
Pop in the oven and bake for 40-45 minutes, then take out and leave the tin to cool for at least 10 minutes. You can leave it longer, but 10 minutes is the minimum we advise leaving it for.
Cover the top of the flapjack evenly with your caramel, then put in the fridge to become a little firmer. If you find your caramel is too runny, you can pop it into a pan and boil it for a few minutes while stirring it to thicken it out.
Once firm (we left ours an hour or so), melt your chocolate in a heatproof bowl sat over a pan of lightly simmering water, making sure the bowl doesn’t touch the water – it is the rising hot air that heats the bowl.
Stir in the oil, and then pour over the caramel topped flapjack base. Leave the chocolate to set (there is no need to refrigerate further, the chocolate will set at room temperature).
Once set, remove the flapjack slab from the tin, and cut into squares carefully using a sharp knife.
Serve with a nice cup of tea, or maybe present with another one of our Queens Birthday Bakes!
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