tom Picture this: a baked caramel flapjack with three irresistible layers—a buttery, chewy oat base, a rich, golden caramel center, and a smooth, glossy layer of melted chocolate on top.
It starts with a mix of butter, brown sugar, and golden syrup, binding the oats into a soft, sweet base that bakes until golden. Next comes the homemade caramel, simmered to perfection with butter, sugar, and condensed milk, adding a gooey, indulgent middle. Finally, a layer of melted milk or dark chocolate is poured over the cooled caramel, setting into a silky finish.
Each bite is a perfect mix of chewy, sweet, and chocolatey—an easy, indulgent treat that’s perfect with a cup of tea or as a homemade gift.
Ingredients
Flapjack
- 175 g Unsalted Butter
- 125 g Light Brown Sugar
- 125 g Golden Syrup/Honey
- 325 g Rolled Oats
Caramel
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 2 tbsp golden syrup
- 397 g Condensed Milk (one tin)
Topping
- 200 g Milk Chocolate
- 100 g White Chocolate
Method
- Preheat your oven to 180C/160C Fan.
- Line a 9x9inch deep square tin with baking paper.
- In a medium pan, put the Butter, Sugar and Syrup/Honey and melt on a low heat till smooth.
- In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.
- Firmly press the mixture into the bottom of tin and bake in the oven for 15-20 minutes until starting to brown around the edges!
Place the butter, soft brown sugar and syrup in a saucepan on a medium heat, stir occasionally until the butter has melted and the mixture comes to a simmer.
Add the condensed milk and keep cooking and stiring for a further 4-5minutes until large bubbles start appearing. Cook for a further minute and then take off the heat and pour onto the base.
Bake the base with the caramel topping for a further 10-12 minutes until the caramel is golden. This is where the delicious fudgy texture comes in.
Take out of the oven and allow to cool for 30 minutes, then refrigerate for a further 30 minutes.
Once the base and topping have cooled, melt the chocolate in a microwave ( try heating for bursts of 30 seconds until melted. Then pour the chocolate topping over. Refrigerate for a further 45-60 minutes.
Enjoy with a nice cup of tea.