Millionaire Shortbread Flapjacks
😇The lonely reminisce of a delicious treat #tastytendays
Cooking Instructions
- 1
Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper
- 2
In a medium pan, put the Butter, Sugar and Syrup and melt on a low heat till smooth.
- 3
In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.
- 4
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 one side.
- 5
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.
- 6
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!
- 7
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- 8
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!
- 9
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
- 10
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
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