Millionaire Flapjacks

It was caramel week on GBBO (Great British Bake Off for those living in the back end of beyond) this week and never the one to miss out I wanted to get in on the sticky sweet action too. OK, so I haven’t created any fancy schmancy spun sugar creations, but I have come up with this rather drool worthy Millionaire flapjacks recipe for you all.

I’m not gonna lie, these Millionaire flapjacks can hardly be called healthy, but they are certainly healthier. I’ve swapped out the refined sugar in the caramel for maple syrup and the topping is made from good quality high cocoa content dark chocolate. I figured if you’re going to make Millionaire Flapjacks they need to keep that air of decadence, which can only really come from a few slightly naughtier ingredients. And anyway, we all deserve a treat once in a while and as long as you don’t go scoffing the whole lot, it’s seriously not a problem.

What’s In Millionaire Flapjacks?

400g Oats
200g Unsalted Butter
200ml Honey
410ml tin Evaporated Milk
200g Dark Chocolate
100ml Maple Syrup

How Do I Make Millionaire Flapjacks?

It’s best to start making the caramel first as it needs the most time to get just right. Pour the evaporated milk and maple syrup into a saucepan and simmer for at least half an hour. Make sure you stir it from time to tome so that it doesn’t get lumpy or form a skin on the top. You just need to be patient and when it reaches a pouring sauce type of consistency you know it’s ready to pop off and let cool. As it cools down it will thicken up and take on a set honey type of texture. This amount is perfect for this recipe, plus also allowing you to have a few cheeky little licks in between – it is so damn tasty!

Right, whilst that’s cooling you need to make the flapjack base. Really easy; melt the butter and honey together in a saucepan, remove from heat, stir in oats, flatten into tin, bung in moderate oven for 20 mins and bish bash bosh you’re done. Remember to mark out your flapjacks with a knife once you’ve taken them out of the oven as it will be too crumbly if you leave it until they have cooled.

Melt the chocolate in a bowl over a saucepan with a small amount of water in the bottom, making sure that the bowl is not touching the water. Once melted put to one side to cool slightly.

When the flapjacks have cooled, pour and spread the caramel all over it and then spoon or drizzle the chocolate over the top of that. I like to then put the tin in the freezer for an hour or so, just to speed up the setting process and it means the caramel and chocolate are less likely to blend into one another.

TOP TIP – If you do happen to have any caramel left over, pour it into mason jars and keep in the fridge. It makes a proper indulgent porridge, waffle and pancake topping and the odd finger dunk wouldn’t go amiss neither!