A few weeks ago I went to visit my parents in their new home. I wanted to take them a treat that you could just pick up and eat as I knew all their kitchen bits would be in boxes. I came across this recipe for Millionaire’s Flapjacks by Jane’s Patisserie and thought it was perfect for the occasion. The squares have a bit of everything – crunchy on the bottom, smooth in the caramel and sweet on top from the chocolate. It offers a bit of variation from the standard Millionaire’s Shortbread as well which was a nice change. Safe to say, they went down well and everyone enjoyed them. Check out Jane’s blog for lots of other yummy treats!
For the flapjack
175g unsalted butter
125g light brown sugar
125g golden sugar
325g rolled oats
175g unsalted butter
175g light brown sugar
1x 397g tin condensed milk
200g milk chocolate
100g white chocolate
Begin by pre-heating your oven to 180°C/160°C fan. Then grease and line a 9x9inch baking tray with baking paper.
In a pan, add together your butter, golden syrup and sugar and melt on a low heat until smooth.
Pour your oats in to a large bowl and cover with the melted butter/sugar/syrup mix. Stir together until well combined.
Then add the mix to your lined tin, pressing firmly in to the bottom. Bake for 25 minutes until bubbling and brown around the edges. Set aside to cool.
In a separate pan and over a low heat, mix together the ingredients for your caramel (butter, sugar and condensed milk) until smooth. Bring your ingredients to the boil and continue to boil, stirring constantly for around 5 minutes. The mix should become thicker and slightly darker. This is when you’ll know it’s ready.
Spread your caramel out on top of your flapjacks. You can use a palette knife to make sure there’s an even layer. Leave to cool at room temperature for a few hours.
When cooled, you can begin on your chocolate layer. Melt the dark and white chocolate in separate pans.
Pour your milk chocolate over the caramel. Then blob on your melted white chocolate and swirl together with a skewer to make a lovely pattern.
Leave to cool at room temperature for a few hours. Then cut in to pieces (I cut mine in to 16 pieces but you could do more if you wanted smaller pieces).
Keep in an air tight container and enjoy! X