Chocolate caramel flapjacks
During my undergrad, one of the university dons once told me that due to its sugar content, honey is the only organic substance in which no living thing can survive. I believed him at the time (not that I’ve tested this). I now think I may have to challenge him; I doubt anything could survive or grow on dulce de leche. It is so high in sugar in fact that the leftover I had after this didn’t even freeze in the freezer. I imagine it’d keep for a long long while. I was going to make caramel shortbread (millionaire shortbread), but as I don’t really like shortbread, decided on going that one step further and making a flapjack version. This also has the benefit of being gluten / wheat free. It’s definitely not sugar free [insert diabetic coma here]. Recipe adapted from Linda Collister’s Baking Bible (Amazon)
Makes enough for a 9” square tin (cut into 16 squares)
- 230g butter
- 180g caster sugar
- 1 ½ tbsp golden syrup
- 270g porridge oats
- 40g raisins
- about ½ can (200 g) caramel / dulce de leche
- 200g milk chocolate
Preheat the oven to 150 oC (300 oF) Gas 2. Melt the butter, sugar and syrup in a large saucepan over a low heat until the sugars dissolve, then turn off the heat and add the oats. Mix until evenly combined, then add the raisins and mix again. Take the cake tin, lined with baking parchment at the base and sides to slightly above the height of the tin, and fill with the mixture. Press the flapjack down into the tin until the top is even and smooth. Bake for 25-30 mins until the flapjack is golden. Don’t overcook, or it’ll go hard.
When done, remove the tin to a wire rack and cool. After the flapjack has set, use the baking parchment to lift the whole square gently out of the tin in one go (a spatula helps for leverage). Spread the dulce de leche evenly over the top, up to the edges. Pop the whole flapjack in the freezer for about 20 mins, to firm up the dulce de leche. It’ll also speed up the setting of the melted chocolate when its poured on [faster setting = less time till munching]. When the 20 mins is nearly up, melt the chocolate. Break up into small squares and heat in a bowl in the microwave carefully (check after 1.5 min, stir, then do short bursts. Stop when half the choc is melted, the rest will melt from the heat as you stir). Don’t overheat the chocolate. Pour the melted choc over the top and gently mix with a palette knife without disturbing the caramel. Leave in the fridge to set and cut into squares when cold.