This Millionaires’ Flapjack is a delicious twist on the classic Millionaires’ Shortbread. Here the biscuit base has been replaced with oats to create layers of oaty flapjack and gooey caramel all topped off with a layer of dark chocolate. The ultimate mid-morning treat!
Serves: 16 squares
Prep Time: 1 hour 15 mins
Cooking Time: 35 mins
What you need:
For the oaty base & chocolate topping:
- 175g Delicious Alchemy Gluten Free Oats
- 85g butter or dairy free alternative, plus extra for greasing
- 1 tablespoon (20g) golden syrup
- 50g golden caster sugar
- 200g gluten free / dairy free dark chocolate
- 2 teaspoons sunflower oil
For the caramel filling:
- 225g granulated sugar
- 230g golden syrup
- 100g butter or dairy free alternative
- 1-2 teaspoons vanilla extract
- 250ml cream or soya cream
OR, if you don’t want to make it from scratch then buy 397g can set caramel (e.g. Carnation Caramel). NB. Gluten free only.
What you do:
Step 1 – make the base
Preheat the oven to 150°C / Fan 130°C. Grease and line the base and sides of a 20cm (8 inch) square baking tin with greaseproof paper. Melt the butter (or dairy free alternative) in a pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar has dissolved and the butter has melted, remove the pan from the heat and stir in the porridge oats until evenly coated in the syrupy mixture. Pack the mixture into the baking tin and press down firmly into an even layer. Bake in the oven for 35 minutes.
Step 2 – make the caramel
To make the caramel, melt the sugar, syrup and butter (or dairy free alternative) in a pan over a gentle heat. Stir until the sugar has dissolved then add the vanilla extract and cream or soya cream. Turn up the heat slightly and watch the mixture begin to thicken and turn a rich golden colour, (approximately 12-15 minutes) remove from the heat and pour over the flapjack base. Leave to set.
Tip: To test whether the caramel is thick enough, drizzle a small amount on to a side plate. If it begins to firm up, then it is ready.
Meanwhile, melt the chocolate in a heatproof bowl over simmering water and stir in the oil (this helps to prevent it from setting completely solid) and pour it over the caramel topping. Smooth into an even layer and gently shake the pan to settle.
Leave to cool and set for around 4-6 hours before removing from the pan. Warm a knife with boiling water to get a clean line when slicing.
*Recipe and recipe photography by Delicious Alchemy*
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