These babies are genuinely one of the yummiest things I’ve ever made. I like a flapjack as much as the next person but they’re never high on my priorities list if I’m out eating cake. Real talk for a sec: this is the first time I’ve ever made anything that even resembles a flapjack.
But to describe these as a mere flapjack is underselling them. They’re full of caramel, for one thing. Remember I said I was super into caramel right now? Yeah, these might be why. And not just caramel, but chocolate. They’re totally delicious. And the real secret? Warm them up. Jeeeeeeez. I try to be as honest as possible with my blogging, and I won’t talk up something that’s not so great. I don’t post that much because I only want to share the best with you guys. I can promise you that warming them up (and maybe serving them with a lil ice cream?) will be the best choice you make all year. They’re literally melt-in-the-mouth. I’ve made several batches of these in the past two months, introduced them to work (where they’ve gone down a storm!) and had them as one of my items at my market stall the other week.
I can only highly recommend you make them. They’re easy, but they need some time to chill, so best make them the day before if you’re having pals over. They also keep super well, but I promise once you’ve tried them they won’t be around for long.
You make two layers of oat mix, so I find it easiest to do them one at a time. But if you find it easier to do them all together, I’ve listed the halves quantities first, and the full quantities (in brackets)
170g (340g) butter
165g (330g) light brown sugar
130g (230g) plain flour
85g (170g) oats
1 tsp baking powder (per layer)
1 tsp vanilla extract (per layer)
200g chocolate chips (dark or milk, your preference)
1 x can condensed milk (approx 400g)
100ml Golden Syrup
. Grease and line a 25cm x 25cm square tin or equivalent size, and leave to one side. Pre-heat oven to 175c.
. Melt the butter in a pan until liquid, then add the light brown sugar and vanilla extract and mix.
. Add flour, oats, baking powder and stir until combined. Press into the prepared tin and bake for 15 minutes, so it’s lightly coloured. It might look a bit under cooked – it’s fine.
. Whilst it’s baking make your caramel. Heat the condensed milk, butter and golden syrup on a low heat until the butter is melted, then turn the heat up slightly and cook slowly for approx. 15 – 20 minutes, gently stirring constantly, until it’s turned a nice caramel brown colour. Pour over the cooked base and leave to cool slightly, in the fridge or out.
. Repeat the first steps of melting the butter, adding the sugar and vanilla, and mixing in the flour, oats and baking powder. When your caramel is cool-ish, sprinkle your chocolate chips all over it and then pour over the second oat mix and smooth over. Bake once more for 15 minutes, until a light golden colour, then remove from the oven and leave to cool, then refrigerate for several hours, or overnight if possible.