What’s this? A baking post!? But Emily, the last time you did a baking post was March 2019! Well, I’m back, dear reader and it’s a good’un if I do say so myself. These Millionaire Flapjacks ultimately came from a craving for syrupy flapjacks but the urge for something a little more exciting. So a dollop of caramel and a layer of chocolate later and here we have the end result, my Millionaire Flapjacks! This recipe makes bloody loads so there’s plenty to share. They’re obviously pretty sweet but even so, I’ve had people who don’t necessarily have a sweet tooth still really enjoy them so they’re pretty much an all-round winner. The multiple textures work really well here. You’ve got the chewy flapjack, covered with oozy soft, sweet caramel and finally topped with a slab of creamy white chocolate. Have I convinced you yet?
For the flapjacks:
250g unsalted butter
180g golden syrup
180g light muscovado sugar
500g rolled oats
For the caramel:
100g unsalted butter
100g light muscovado sugar
two 397g cans of condensed milk
For the topping:
400g good quality white chocolate (or milk/dark if you prefer)
sprinkles of your choice
1) Preheat your oven to 160 degrees (fan). Lightly grease a 20 x 30cm shallow tin.
2) For the flapjacks, gently heat together the unsalted butter, golden syrup and muscovado sugar in a large pan until all of the ingredients have melted and dissolved. Stir in the rolled oats until combined.
3) Pour the flapjack mixture into your tin and smooth down into all four corners with a palette knife. Pop in the oven for 25-30 minutes, keeping an eye on the flapjacks for the last 10 minutes to ensure they don’t go too hard around the edges. When done, leave to cool.
4) For the caramel, pour the butter, sugar and condensed milk into a pan and heat this gently over a low heat until the sugar has dissolved. Bring to the boil while stirring continuously until the caramel has thickened. Be sure to keep stirring otherwise the mixture can quickly burn.
5) Once the flapjack has cooled, pour over the caramel and pop this in the fridge to cool.
6) Break the chocolate into chunks then microwave for 30 seconds at a time until this has melted. Pour the melted chocolate over the cold caramel, sprinkle over your decorations then leave to set. Once the top is solid, cut into chunky squares with a sharp knife.