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A Soft & Chewy Golden Syrup Flapjack, topped with an easy Homemade Caramel, and Swirled Chocolate makes DELICIOUS Millionaires Flapjacks!
So recently I went to one of my favourite local Tea Rooms (The Tenth Hole) and my boyfriend treated us to a piece of Millionaires Flapjack each. I will say now, he wasn’t actually a massive fan because he loves a classic Millionaires Shortbread, but I LOVED it. I had no idea that Millionaires Flapjack was even a thing! I discovered after a quick Pinterest session that theres a few recipes out there, but not thaaaat many so I had to jump on the delicious bandwagon and make my own. I WAS SO EXCITED.
Honestly, it was the best decision. I based the idea around my Honeycomb Flapjacks and Salted Caramel Millionaires Shortbread. However, as my standard flapjack recipes contain Honey, I wanted to change the flapjack mixture from using Honey, to using Golden Syrup as well so that there are fewer ingredients to buy and use as I tend to have golden syrup in my cupboard more often than I do honey. Also, as the Flapjack I went for and liked best used Light Brown Sugar, I swapped my standard Caramel for a alternate one which I have also used many times. Swapping ingredients from each part made it easier and more straightforward!
I wanted to make sure that these were suitably delicious and addictive, and they are. I like my Flapjack to not be rock solid, but be chewy and delicious. The same with my caramel, not too hard otherwise it just hurts my teeth! The Chocolate is just an added bonus, and for show I used a mixture of Milk Chocolate and White Chocolate, swirled together all pretty like.
I genuinely question how I have never seen/heard of/eaten this delightful treat before, but I am so glad I have now. It makes a nice change to your regular Millionaires Shortbread, but I love both equally. I was never a massive fan of Flapjack as a child because in my mind it was healthy.. I realise now its not, but can be healthyish.. but my version of course is not. Sugar & Syrup play a delightful and necessary roll in my Flapjack and it makes it so scrumptious. If you want to try it with less sugar/syrup then go ahead, but it won’t bind as well or taste as deliciously sinful. ENJOY!
- 175 g Unsalted Butter
- 125 g Light Brown Sugar
- 125 g Golden Syrup
- 325 g Rolled Oats
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 397 g Condensed Milk (one tin)
- 200 g Milk Chocolate
- 100 g White Chocolate
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- In a medium pan, put the Butter, Sugar and Syrup and melt on a low heat till smooth.
- In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.
- Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until starting to brown around the edges!
- Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter and sugar and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil constantly for 3-4 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the flapjack base and leave to set. Either set it in the fridge for 1-2 hours to be quick, or room temperature for a not-so-chewy treat!
- Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern.
- Chill the traybake back in the fridge for another 1-2 hours until the Chocolate has gone hard, or again at room temperature for a not-so-chewy treat and so its easier to cut**!
- Chop your Millionaires Flapjacks into the separate pieces and enjoy!
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- **If you struggle to cut your tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it! I advise using a large sharp knife to cut it, and it should crack less. I use Wusthof knives!
- You can add in a pinch or two of sea salt to your caramel to make Salted Millionaires Flapjacks!
Find my other Traybake Recipes on my Recipes Page!
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