Salted Caramel Billionaire’s Flapjack

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This post comes with a warning. If you are on a diet, trying to avoid fat, trying to avoid sugar or trying to avoid your dentist this is not the recipe for you! This was an experiment. On our way home from Devon after the Easter weekend we stopped at a Morrisons where we picked up some Billionaire’s Flapjack (chocolate flapjack with a caramel topping). Mr Birdie then suggested I would like to try making my own. After a bit of investigation I decided to give it a go but add a salted caramel twist. This is by no means a perfected recipe as I think the proportions need a little tweaking. It went down well at work and was a revelation to my colleagues who had never tried salted caramel before. I used a 17 x 25cm rectangular baking tin however I think a slightly bigger one would have helped make the proportions better by reducing the thickness of the chocolate flapjack.

Ingredients:

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For the chocolate flapjack
350g unsalted butter
3 tablespoons golden syrup
175g light soft brown sugar
175g light muscovado sugar
450g rolled or porridge oats
6 tablespsoons cocoa powder

For the salted caramel topping
150g butter
397g can condensed milk
4 tablespoons golden syrup
1 teaspoon sea salt
Milk chocolate chips
White chocolate chips

Method:
1) Preheat the oven to 140C/275F/Gas Mark 2 and grease and line your baking tray.
2) Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.

3) Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don’t want them to bubble, otherwise they will be too toffee-like. They should stay moist.

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4) Remove from the oven and leave to cool.

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5) For the topping, heat the condensed milk, butter and the 4 tablespoons of golden syrup in a heavy-based saucepan until melted, then boil steadily over a low heat for 5-6 minutes. Make sure you stir throughout, to ensure it doesn’t catch on the pan: it should end up a rich golden brown colour.

6) Stir in the salt, then pour onto the cooled flapjack.

7) Sprinkle over the chocolate chips (you could alternatively or even additionally drizzle with some melted dark chocolate).

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8) Allow the caramel to firm up (it will not set entirely) before slicing.
9) Enjoy (just don’t think about how much sugar or fat you’re consuming!)

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