We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.
My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.
Ingredients:
Flapjack:
- 125g Light margarine
- 50g Brown sugar
- Pinch sea salt
- 100g Golden syrup
- 270g Oats
- 375g Condensed milk
- 175g Light margarine
- 115g Caster sugar
- 3 Tablespoons golden syrup
Topping:
- 150g Melting chocolate
- Square tin 20cm X 20cm
- Margarine for greasing
- Baking paper
Method:
Flapjack:
- Pre heat oven to 170c Gas mark 3.
- Add the margarine, sugar, salt and syrup in a large pan.
- Gently heat and stir until everything is melted and combined together.
- Mix in the oats and remove from the heat.
- Stir well.
- Grease and line the tin with baking paper ( I grease both sides so nor to stick in the tin or the flapjack to stick to the paper)
- Spread the mixture into the tin evenly.
- Cook for around 15 minutes until golden.
- Remove once cooked and leave to cool.
- Place the condensed milk, margarine, caster sugar and golden syrup in a medium saucepan and gently heat.
- Slowly bring to boil then simmer for 7-9 minutes, stirring constantly so not to burn.
- Remove the baking paper from the flapjack then return the cooled flapjack to the tin.
- Once the caramel has thickened pour the flapjack base.
- Leave to cool.
- Once cool place in fridge to set.
- Break the chocolate up and put into a heat proof bowl.
- place the bowl over a pan of boiling water.
- Simmer the water and melt the chocolate.
- One melted set aside to cool but not to long as it will start to set.
- Pour the cooled chocolate over the caramel layer and cut into 12 pieces.
- Place back in fridge to set.
- Enjoy :)