{"id":22,"date":"2025-02-27T22:07:04","date_gmt":"2025-02-27T22:07:04","guid":{"rendered":"https:\/\/kitchenbybea.com\/?p=22"},"modified":"2025-09-01T09:54:05","modified_gmt":"2025-09-01T09:54:05","slug":"baked-caramel-flapjack","status":"publish","type":"post","link":"https:\/\/kitchenbybea.com\/?p=22","title":{"rendered":"Baked Caramel Flapjack"},"content":{"rendered":"\n
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Picture this: a baked caramel flapjack<\/strong> with three irresistible layers\u2014a buttery, chewy oat base, a rich, golden caramel center, and a smooth, glossy layer of melted chocolate<\/strong> on top.<\/p>\n\n\n\n

It starts with a mix of butter, brown sugar, and golden syrup<\/strong>, binding the oats into a soft, sweet base that bakes until golden. Next comes the homemade caramel<\/strong>, simmered to perfection with butter, sugar, and condensed milk<\/strong>, adding a gooey, indulgent middle. Finally, a layer of melted milk or dark chocolate<\/strong> is poured over the cooled caramel, setting into a silky finish.<\/p>\n\n\n\n

Each bite is a perfect mix of chewy, sweet, and chocolatey<\/strong>\u2014an easy, indulgent treat that\u2019s perfect with a cup of tea or as a homemade gift.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Flapjack<\/h4>\n\n\n\n
    \n
  • 175 g Unsalted Butter<\/li>\n\n\n\n
  • 125 g Light Brown Sugar<\/li>\n\n\n\n
  • 125 g Golden Syrup\/Honey<\/li>\n\n\n\n
  • 325 g Rolled Oats <\/li>\n<\/ul>\n\n\n\n

    Caramel<\/h4>\n\n\n\n
      \n
    • 175 g Unsalted Butter<\/li>\n\n\n\n
    • 175 g Light Brown Sugar<\/li>\n\n\n\n
    • 2 tbsp golden syrup<\/li>\n\n\n\n
    • 397 g Condensed Milk (one tin)<\/li>\n<\/ul>\n\n\n\n

      Topping<\/h4>\n\n\n\n
        \n
      • 200 g Milk Chocolate<\/li>\n\n\n\n
      • 100 g White Chocolate<\/li>\n<\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n
          \n
        • Preheat your oven to 180C\/160C Fan.<\/li>\n\n\n\n
        • Line a 9x9inch deep square tin with baking paper.<\/li>\n\n\n\n
        • In a medium pan, put the Butter, Sugar and Syrup\/Honey and melt on a low heat till smooth.<\/li>\n\n\n\n
        • In a large bowl, pour the Rolled Oats and pour on the melted sugar\/syrup\/butter mixture and mix together. <\/li>\n\n\n\n
        • 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!<\/li>\n<\/ul>\n\n\n\n

          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.<\/p>\n\n\n\n

          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.<\/p>\n\n\n\n

          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.<\/p>\n\n\n\n

          Take out of the oven and allow to cool for 30 minutes, then refrigerate for a further 30 minutes.<\/p>\n\n\n\n

          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.<\/p>\n\n\n\n

          Enjoy with a nice cup of tea.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Picture this: a baked caramel flapjack with three irresistible layers\u2014a buttery, chewy oat base, a rich, golden caramel center, and a smooth, glossy layer of melted chocolate on top. … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[4],"class_list":["post-22","post","type-post","status-publish","format-standard","hentry","category-cakes","tag-cake"],"_links":{"self":[{"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/posts\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22"}],"version-history":[{"count":2,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":54,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=\/wp\/v2\/posts\/22\/revisions\/54"}],"wp:attachment":[{"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kitchenbybea.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}