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Chocolate And Caramel Flapjacks

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Ingredients
  Soft brown sugar 8 Ounce (200 Gram)
  Butter 8 Ounce (200 Gram, Plus Extra For Greasing)
  Golden syrup 2 Tablespoon
  Whole oats 12 Ounce (350 Gram)
  Canned caramel 397 Gram (1 Can, We Used Carnation Caramel)
  Plain chocolate 8 Ounce (200 Gram)
  Oil 1 Tablespoon, unflavored (Like Sunflower)
Directions

GETTING READY
1. Preheat oven to 130°C/150°C gas/fan.

MAKING
2. Take a saucepan, add sugar, golden syrup and butter to it. Stirring intermittently, heat the mixture slowly till butter melts.
3. Remove from fire, mix in oats well.
4. Take a 22 cm square tin, mildly greased and lined, pour in the mixture into and using the back portion of a wooden spoon, even the mixture.
5. Bake for 40 to 45 minutes.
6. Allow to cool 10 min in tin. It is ideal to cool overnight.
7. Apply caramel evenly over the cake top and allow to chill till firm.
8. Take a heatproof bowl, place in a pan having water that is just simmering, add chocolate and melt it.
9. Add oil and stir well.
10. Pour on chilled flapjack base, and allow to set.

SERVING
11. Cut into square pieces and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Caramel
Interest: 
Kids, Party
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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