Kitchen

Millionaire’s Flapjack

I can’t remember where I found this recipe. I might have cobbled it together from a flapjack recipe and a caramel recipe. It’s based on millionaire’s shortbread. Shortbread isn’t my favourite, though, hence the flapjack base.

It’s simple and quick and doesn’t involve much thinking. Which is the sort of recipe I’ve needed while there’s been a lack of motivation and energy.

The image shows millionaire's flapjack with a slice missing.

For the flapjack: 330g oats, 200g unsalted butter, and 6 tablespoons of syrup or honey. I used honey. Melt the honey and butter together and stir into the oats, getting it all nice and sticky. Press into a baking tin and bake for about 20 minutes at about 200C. Allow to cool.

For the caramel: 125g butter, 125g brown sugar, and 1 400g can of condensed milk. Apparently, you’re supposed to make it like a sauce, by melting the butter, then dissolving the sugar in it, then adding the milk and stirring until thick. I might have misread this (or ignored it) and just plonked it all in the pan and mixed together until it was all liquid and beginning to thicken. Pour this on top of the cooled flapjack and allow to set. Alternatively, Carnation do make a caramel condensed milk which makes this an even easier sort of recipe.

Then, melt your chocolate. As much or as little as you like, in whatever combinations that you like – as you can see, I used white and dark. Pour on top and leave to set. If you can. Cut into squares, or slices, and serve with a cup of tea.

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