Old posts recipes
Double Chocolate Caramel Flapjack3/18/2012
I made these yesterday for a fundraiser, I was pretty nervous as it was a throw together recipe I'd made a few weeks before a...
I made these yesterday for a fundraiser, I was pretty nervous as it was a throw together recipe I'd made a few weeks before and I was extremely nervous that they were going to burn, come out rubbish or refuse to bake properly.
But actually it didn't go too bad. Imagine the smell, it's a mixture of baking oats, hot sugar & melting chocolate. I'm not going to lie, it's pretty much heaven for me, I found it very hard to wrap them up in the foil and take them to the fundraiser without eating them....
Anyway, I thought I'd share the recipe because I'm in a charitable mood! They are moreish, and not exactly healthy, but we only live once, right?
90g brown sugar
2 tablespoons honey
1 tablespoon of golden syrup
397g can of condensed milk
550g of oats (rolled or jumbo) [Eeek,was just alerted to this typo, apologies to anyone that followed old recipe]
50g grated dark chocolate
tablespoon of cocoa powder.
Preheat the oven to about gas mark 6 (200°C) Next, in a large heatproof bowl, add the oats.
In a heavy bottomed saucepan, heat the butter, sugar, cocoa powder honey, golden syrup & condensed milk until the sugar has dissolved & the mixture has combined. I hand - whisk to help it along.
Bring to the boil, stirring constantly. Reduce to a low heat, stirring until the mixture thickens. Be careful as it burns easily. Remove from the heat, and gently whisk until it thickens more.
Immediately add to the oats, mixing to make sure every part is covered.
Line a medium square tin with baking parchment, add the flapjack mixture, pressing down to make sure it's even in the tray. (be careful, as the caramel will still be really hot)
Now pop in the oven for about 10-15 minutes, keeping an eye on it. It's down once the top starts to brown.
Once it's cooked, pull out of the oven and sprinkle the dark chocolate on the top. Let it melt before spreading all over the top.
Let it cool in the tray for about 15 minutes before pulling it out, setting it to rest & cutting it up (it's easer to cut at this stage as it's firmed slightly but hasn't set).