*This post may contain affiliate links. Please see my disclosure for more details!*

A Soft & Chewy 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 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 an alternate one which I have also used many times. Swapping ingredients from each part made it easier and more straightforward! You can, of course, use honey in the flapjack if you prefer – they are a straight switch! 

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 it’s 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!

Millionaires Flapjacks!

A Soft & Chewy Flapjack, topped with an easy Homemade Caramel, and Swirled Chocolate makes DELICIOUS Millionaires Flapjacks!
Print Pin Rate
Category: Traybakes
Type: Flapjacks
Keyword: Millionaires
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 175 g Unsalted Butter
  • 125 g Light Brown Sugar
  • 125 g Golden Syrup/Honey
  • 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/Honey 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!
  • You can use the other caramel method from my Millionaires Shortbread if you prefer it!
  • 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.
  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Mandy Barker on December 3, 2023 at 8:14 pm

    Hi, can I freeze these? Thank you ☺️

  2. Sophie on September 20, 2023 at 11:59 am

    Do I need to wait for the flapjack to cool completely before adding the caramel? Or make and add once it’s come out the oven and still warm?

    • Jane's Patisserie on September 26, 2023 at 8:42 am

      I add mine once the caramel is done so once the flapjack has cooled a bit anyway x

  3. Jill on September 1, 2023 at 12:15 pm

    I only have porridge oats, will these work OK?

    • Jane's Patisserie on September 7, 2023 at 2:02 pm

      The flapjack may break apart more using porridge oats as they don’t soak up the liquid in the same way x

  4. Laura on September 4, 2022 at 3:29 pm

    Hello! How delicious does this sound?! Desperate to make it.
    Can you make the flapjack part with baking spread? Can you make the caramel with baking spread? Or does one / both need to be proper butter block?

    Thanks ☺

    • Jane's Patisserie on September 14, 2022 at 4:22 pm

      Hiya! I wouldn’t recommend using it for the flapjack part – and definitely not for the caramel. I’d stick to block butter! Hope this helps! x

  5. Becky on September 24, 2021 at 11:15 am

    Can i ask what will be the flavour difference between honey and golden syrup? I’m looking to just do plain flapjack so which would you suggest and why?

    • Eunice on April 29, 2023 at 4:15 pm

      How much golden strip or honey, there isn’t any measurements in the ingredients

    • Jane's Patisserie on May 3, 2023 at 8:18 am

      Hiya – yes it is, 125g x

  6. Louise O'Reilly on September 20, 2021 at 11:26 pm

    Hi Jane. Id like to bake this in a bigger tin. 9×13 inch. What would I need to increase the ingredients by.

    Many thanks

  7. Abdullah on September 17, 2021 at 7:12 pm

    Can we use normal caramel from a tin?

  8. Beth on April 29, 2021 at 8:44 pm

    5 stars
    Honestly incredible. I’m not the biggest fan of classic millionaires and now I know why, because it should have been made with flapjack all along!! So delicious and easy to follow, thank you Jane

  9. LisaB on March 30, 2021 at 9:07 pm

    4 stars
    Fantastic recipe since I have discovered it I have made it 4 times and that’s only within a month!! On one of the occasions the chocolate didn’t stick to the caramel layer. Do you have any suggestions as to why? Thanks 🙂

  10. Hope Phillips on February 19, 2021 at 3:19 pm

    5 stars
    This looks delicious! going to try and make them tonight but I was wondering if I am able to use milled oats (quaker ones for porridge) rather than rolled oats? or will this ruin the flapjack? thanks! xxx

    • Jane's Patisserie on February 20, 2021 at 11:54 am

      That could make a much softer and more squishy baked compared to a regular flapjack! x

  11. Samantha Twentyman on February 9, 2021 at 7:48 pm

    5 stars
    Made these delicious morsels for the 1st time today and let’s just say that I have made sure I have added a ton of condensed milk to my supermarket delivery later in the week. As with all of your recipes I have tried they are comfortingly approachable and guide the reader safely through any potential pitfalls. Thank you Jane.

  12. Claire on October 28, 2020 at 7:06 am

    5 stars
    Hubby bought some Millionaires flapjack back from a local farm shop recently and I was dying to make some as have made millionaires shortbread many times and been a big hit. I was thrilled when I came across your recipe. Made yesterday and this is just to die for. Left all at room temperature to set. So moorish. Had to stop myself eating more. Calorific but oh so tasty. Flapjack was lovely and golden crunch on the edges and chewy (Nice chewy) in the centre. Thanks Jane.

  13. Julie on September 20, 2020 at 3:05 pm

    5 stars
    Every time I made millionaires shortbread, the caramel never set, after coming across your recipe. I gave it another go, SUCCESS!!! At last, and my husband is one happy man😂. Thank you for
    sharing X😊😊

  14. Lizzie Allen on June 26, 2020 at 3:55 pm

    Hi can you use carnations caramel instead of the caramel ingredients you listed? Will this affect the flapjack at all or?

    • Jane's Patisserie on June 26, 2020 at 7:07 pm

      No you can’t – it doesn’t set! x

  15. Ellen Evans on May 12, 2020 at 9:20 pm

    Hi, I don’t have a 9×9” tin, only a 8×8” tin.
    Would you alter the amounts of the ingredients, or cook time, etc?
    I recently made the Bakewell blondies in it, they tasted incredible, but the middle was undercooked, not just gooey.
    I feared cooking for longer would have burnt the well risen edges.
    As I took it out it had that little wobble you describe.
    Thank you for any advice.

    • Jane's Patisserie on May 13, 2020 at 2:28 pm

      Hey! Yes so the blondies would have struggled a bit more because of the increased depth! An 8″ square tin is about 1/5 smaller in volume, so it may be worth just reducing the recipe by 1/5th as well and it should be fine! x

  16. Anita on December 14, 2019 at 1:07 pm

    For some reason, every time I make flapjacks using the recipe above, I’m left with a pool of butter at the bottom of the tray. What am I doing wrong?

    Ps you have given me my confidence to bake again because your recipes are easy to follow and turn out so well. So thank you 😊

    • Jane's Patisserie on December 14, 2019 at 1:52 pm

      Genuinely, I have no idea! I’ve never experienced this! Unless you are accidentally using too much, or your oven is too hot to frying the butter slightly – but I’ve never known anything like that to happen.

    • Sabrina on February 7, 2021 at 4:53 am

      I don’t want the caramel centre and worried the flapjacks won’t have any depth and look flat. Would you advise I double the flapjack part of the recipe.
      Thank you in advance x

  17. Becky on November 26, 2019 at 10:45 pm

    If I just wanted to do flapjacks would the recipe still be ok to use without the caramel

  18. Dave on August 7, 2019 at 7:59 pm

    Is there a reason you use a different caramel recipe in the newer millionaire bakes? Just out of curiosity.


    • Jane's Patisserie on August 7, 2019 at 8:29 pm

      I’ve explained in the post why this caramel is different – its the only recipe to use this type of caramel, all my others use the other type.

  19. Emily Jones on November 26, 2018 at 8:16 pm

    5 stars
    Would I be able to freeze these once they are fully made up? X

    • Jane's Patisserie on November 27, 2018 at 10:08 am

      Yes you can! x

    • s.y on May 28, 2019 at 8:54 pm

      Hey..just a quick question.. my flapjack sort of crumbled when I cut it? Its firm on the top but softer inside…I cooked it for about 45mins…any advice plz???

    • Jane's Patisserie on May 29, 2019 at 4:39 pm

      You’re only supposed to bake it for 20-25 minutes as stated in the recipe – I’ve never ever had an issue with the flapjacks, so if you used the wrong ingredient, over baked it, or the oven was the wrong temperature then you’d have a problem.

  20. Emma Bayes on May 22, 2018 at 10:48 pm

    I’ve made these and they look fab, it’s just setting in the fridge at the minute. Only thing is, the Caramel got lots of little black bits in. Now I know it’s because the caramel caught but I stirred it constantly… any tips? Should it be a cast iron bottom pan?

    • Jane's Patisserie on May 23, 2018 at 8:14 pm

      I use regular non-stick pans, but maybe try and Lower the temperature ever so slightly and do it for a bit longer so it has less chance of catching? Also try and use a spatula for example so that the bottom gets properly scraped each time you stir as well as the corners! X

  21. Emily on March 6, 2018 at 4:25 pm

    Jane I made these at the weekend, and brought them to work and people have not stopped going on about them!
    They were so delicious and I would recommend anyone to try baking these, they are easy to make and look so professional with the swirled chocolate on top.
    Absolutely fab <3

    • Jane's Patisserie on March 7, 2018 at 9:49 am

      Ahh thats amazing!! Thank you so much! x

  22. Toni Booker on February 6, 2018 at 12:57 am

    I think I murdered your recipe, it was a crime scene! The flapjack is great but I tired to make the caramel and the butter kind of sat on top. Help me Obi One xx

    • Jane's Patisserie on February 7, 2018 at 10:45 pm

      Oh no! Sounds like it split a little. Did it set okay?

    • Toni Booker on February 8, 2018 at 8:04 am

      You know I tasted it and thought it tasted delicious so I drained off the butter, spread it over the flapjacks and it set up just fine. It ended up tasting delicious and half of it is already gone! My family love your recipes, I sometimes have a hard time getting Cadbury products (stupid Hershey banned them in the US) thank you so much for being so creative! 💜

  23. Jane on October 3, 2017 at 4:25 pm

    Can I freeze the flapjack base ahead of time then defrost and do caramel and chocolate layers when needed?

  24. Tom on August 29, 2017 at 11:35 am

    Thanks for these! They have gone down a treat! Made one with banana layer as well, so became Millionaire banoffee flapjack , and it was amazing. I say was, because it’s all gone!

  25. Helen Webb on April 3, 2017 at 8:22 am

    I’ve made these twice now and they work perfectly each time. Topped today’s with mini eggs and creme eggs as an extra treat seeing as it’s neatly Easter!

    • Jane's Patisserie on April 3, 2017 at 8:30 am

      Ohh I am so glad! That sounds delicious as well! ❤️

    • Helen Webb on April 30, 2017 at 11:45 am

      I also use the base when I’m just making flapjacks as it’s so nice ?

  26. Carrie R on February 8, 2017 at 7:12 am

    These look excellent and easy to make. I am looking forward to updating a few recipes for things like pot luck at the office and church. Thanks for the inspiration.

  27. Emma Bell on February 1, 2017 at 4:59 pm

    My sons favourite

  28. Samantha Lane on January 27, 2017 at 3:59 pm

    I love love love your recipes!! I cannot wait to try them all!

    • Jane's Patisserie on January 27, 2017 at 8:50 pm

      Thank you, Samantha! I hope you love any you try!

  29. Terri on January 27, 2017 at 1:26 am

    I love your blog!

  30. Danielle on January 26, 2017 at 11:49 am

    I want to reach through the screen and eat them… nom nom nom!

    • Jane's Patisserie on January 26, 2017 at 11:50 am

      Hahaha I don’t blame you ? Hehe thanks!

  31. Chloe on January 25, 2017 at 2:24 pm

    A now ex-colleague of mine ‘invented’ millionaire’s flapjacks several years ago. He came in with a huge box of them with great shiny, happy eyes and distributed them around. He was very proud of himself…

    These look very good 😉

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.