Millionaire's Flapjacks Recipe Video
Awesome chewy, oaty flapjacks topped with caramel and chocolate. Share with friends or keep them all to yourself - in any case, they won't last very long.
Ingredients
Flapjacks
Rolled oats - 350 - 400 grams
Butter - 100 grams
Sugar - 180 grams
Honey - 2 tablespoons
Golden syrup - 2 tablespoons (Replace with honey if not available)
Caramel
Sweet condensed milk - 400gram
Butter - 50gram
Cream - 3 tablespoons
Chocolate
Milk chocolate - 300 grams (or Plain depending on taste) with a good taste
Butter - 25 grams
Directions
GETTING READY
1. Preheat the oven at 160 degrees for 5-10 minutes.
MAKING
2. Take your can of condensed milk and stick at least 2 holes in the top. I tend to go for 3-4. The wholes shouldn’t be too large – just the kind of size as if you’d stabbed the tin with a knife-tip and twisted it gently.
3. Place the tin inside a pan (which is taller than the tin) and fill the pan with water until just below the top of the tin. Bring to the boil and boil for about 4 hours. Keep uncovered – you’ll need to keep topping up the water level in the pan every 30 minutes or so.
4. About an hour before the Dulce de Leche is ready, you can start preparing the flapjacks.
5. Take a baking tray and pour the oats into the tray to ensure you have a good even covering over the tray. You should have a layer of about 1cm over the whole tray. Set aside for a moment and place another pan on the stove.
6. Add in the sugar, butter, honey and syrup and cook gently, stirring all the time, until the butter has melted. Pour the oats into the pan with the butter/sugar mix and stir well until the oats are well coated with the butter.
7. Grease the baking tray with a little butter, and then transfer the oats/butter mix into the tray and press down firmly so the top is smooth and evenly covers the tray.
8. Place into a pre-heated oven at around 160 degrees Celsius for about 20-25 minutes, or until starting to turn golden brown on top. Remove from the oven and set aside to cool.
9. Once the Dulce de Leche is ready, allow to cool for a few minutes so the tin can be handled, and then open up and scoop out the contents into a pan, with the butter and cream.
10. Heat gently, stirring constantly until everything has melted down and mixed together and then raise the heat a little, still stirring, so the mixture starts to bubble. Pour on top of the flapjacks in the tin and spread to cover the top.
11. Allow to cool for 20 minutes or so and then break the chocolate into chunks in a pan, add the butter and heat very gently, stirring constantly, until the chocolate has completely melted.
12. Pour over the caramel and spread to cover. Allow to set for around 20 minutes in a cool place before cutting into piece.
SERVING
13. Cut into pieces and serve.
TIPS
12) Store in a cool place in a tin and enjoy!
1. Preheat the oven at 160 degrees for 5-10 minutes.
MAKING
2. Take your can of condensed milk and stick at least 2 holes in the top. I tend to go for 3-4. The wholes shouldn’t be too large – just the kind of size as if you’d stabbed the tin with a knife-tip and twisted it gently.
3. Place the tin inside a pan (which is taller than the tin) and fill the pan with water until just below the top of the tin. Bring to the boil and boil for about 4 hours. Keep uncovered – you’ll need to keep topping up the water level in the pan every 30 minutes or so.
4. About an hour before the Dulce de Leche is ready, you can start preparing the flapjacks.
5. Take a baking tray and pour the oats into the tray to ensure you have a good even covering over the tray. You should have a layer of about 1cm over the whole tray. Set aside for a moment and place another pan on the stove.
6. Add in the sugar, butter, honey and syrup and cook gently, stirring all the time, until the butter has melted. Pour the oats into the pan with the butter/sugar mix and stir well until the oats are well coated with the butter.
7. Grease the baking tray with a little butter, and then transfer the oats/butter mix into the tray and press down firmly so the top is smooth and evenly covers the tray.
8. Place into a pre-heated oven at around 160 degrees Celsius for about 20-25 minutes, or until starting to turn golden brown on top. Remove from the oven and set aside to cool.
9. Once the Dulce de Leche is ready, allow to cool for a few minutes so the tin can be handled, and then open up and scoop out the contents into a pan, with the butter and cream.
10. Heat gently, stirring constantly until everything has melted down and mixed together and then raise the heat a little, still stirring, so the mixture starts to bubble. Pour on top of the flapjacks in the tin and spread to cover the top.
11. Allow to cool for 20 minutes or so and then break the chocolate into chunks in a pan, add the butter and heat very gently, stirring constantly, until the chocolate has completely melted.
12. Pour over the caramel and spread to cover. Allow to set for around 20 minutes in a cool place before cutting into piece.
SERVING
13. Cut into pieces and serve.
TIPS
12) Store in a cool place in a tin and enjoy!
Editors Review
Surprise your friends and family with this delicious Millionaire's flapjacks. It is so simple to make that you can prepare in just no time. Check out the recipe and ingredients.Chef
