For the flapjacks
- 150g butter, plus extra for greasing
- 125g demerara sugar
- 1tbsp golden syrup
- 225g rolled oats
- You will also need a 20x30cm brownie tin
- 150g butter
- 1 x 397g tin condensed milk
- 100g golden syrup
- 300g dark chocolate, chopped
- 50g white chocolate, chopped
- You will also need a 20 x 30cm brownie tin
Preheat the oven to 200C, gas 6. Grease a 20 x 30cm tin and line with baking parchment.
Put the butter, sugar and syrup into a large heavy-based saucepan. Heat the mixture gently, stirring occasionally, until the butter has completely melted and the sugar has almost dissolved.
Mix the oats into the hot sugar and butter, and stir together until all the oats are completely coated.
Turn the mixture into the prepared tin and use the back of a spatula to press it down into an even layer.
Bake for 20 minutes so the flapjack is crunchy and firm enough to be a sturdy base. Allow to cool completely in the tin.
To make the caramel, put the butter, condensed milk and golden syrup into a medium saucepan and heat gently, stirring until the butter has melted. Bring the mixture to the boil and continue to stir until it turns golden brown. Allow to cool for a few minutes before pouring it over the cooled flapjack. Leave to set and cool completely.
In a heatproof bowl set over a pan of simmering water, melt the dark chocolate until it is smooth and pourable. Melt the white chocolate and put it into a piping bag – if the piping bag is microwave safe, I often cheat by putting chunks of white chocolate straight into it then microwaving the bag and chocolate in 15-second bursts until the chocolate has melted.
Pour the dark chocolate over the set caramel and tilt the tray so it covers the whole flapjack. Before the dark chocolate sets, snip the tip off the piping bag and pipe the white chocolate in large swirls all over the top.
Leave to set at room temperature, then use a sharp knife to divide into 15 bars. The flapjacks will keep in an airtight container for up to ten days.
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