Chocolate and Caramel Flapjack

Chocolate and Caramel Flapjack
Chocolate and Caramel Flapjack
Chocolate and Caramel Flapjack
Chocolate and Caramel Flapjack
Chocolate and Caramel Flapjack
On Sunday I baked for the first time in forever and it felt SO good! I actually baked double so that I could share it with my family, and that felt even better. I think now that we’re slowly coming to Autumn I’m going to start baking more regularly again, at least that’s the plan anyway. There’s just something so homely and cosy about baking!

This time around I went for Chocolate and Caramel Flapjack. It’s not the most beautiful tray bake, it’s difficult to cut without the chocolate cracking and it doesn’t hold together too well (2 seconds after I took these photographs I tried stacking a couple of squares and they all came tumbling down, naturally I had to eat the whole lot!). But they are chocolatey, oaty, melty moreish squares of yumminess. And trust me, they taste even more delicious than they sound. Here’s how you can make them for yourself;

For The Flapjack Mixture:
200g unsalted butter
200g soft brown sugar
4 tbsp golden syrup
1 tbsp unflavoured oil
350g whole oats
100g chocolate chunks
397g caramel (such as Carnation Caramel)
200g plain chocolate

60 mins | 12 squares

1. Preheat the oven to 150°C/ fan 130°C/ gas 2.
2. Grease and line a 22cm baking tray with greaseproof paper.
3. In a small saucepan gently melt the butter, sugar and golden syrup, stirring occasionally.
4. Measure the oats and chocolate chips into a large mixing bowl.
5. Pour the melted butter mixture into the mixing bowl and mix well.
6. Pour the flapjack mixture into your lined tray and press down with the back of a spoon until even.
7. Spread the jam evenly over the flapjack mixture using a palette knife.
8. Pour the rest of the flapjack mixture over the jam and spread evenly.
9. Bake in the middle of the oven for 40-45 minutes until golden.
10. Once cooked, leave to cool in the tray for 10 minutes or so then evenly spread over the caramel.
11. Chill the flapjack until firm (I left it in the fridge for an hour or so as I couldn’t wait any longer and I didn’t have any problems)
12. Melt the chocolate in a saucepan over low heat (or in the microwave on the lowest setting).
13. Once melted, stir in the oil (this helps make it easier to cut) and pour over the chilled caramel flapjack.
14. Leave the chocolate to set, then cut into squares.

This recipe was adapted from Chocolate and Caramel Flapjack

Have you baked much recently? How do you feel about the new Great British Bake Off starting next week? I’m still heartbroken that it’s not going to be the same set up that I grew to adore but I’m going to give it a chance nonetheless.
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