Flapjack Millionaires: a chewy flapjack base with a delicious caramel layer and topped with creamy milk chocolate ⭐️
Hello bakers! You may have seen on my Instagram that I was lucky enough to win the Billingtons competition last week and I can’t tell you how happy I was! I never win anything so I was super excited to receive the hamper in the post. The prize was a lovely hamper full of baking goodies and everything I needed to make Billingtons recipe for Flapjack Millionaires. I hadn’t even thought of making Flapjack Millionaires before so not only was I excited to try out all the baking goodies but I love giving a new recipe a go!!
Flapjack Millionaires… where to start?! They are soooo tasty and Billingtons recipe worked so well I was really pleased with them. A chewy flapjack base is something new to me but it makes for a delicious bottom to the millionaires! A stable base to add the yummy caramel on top of and it’s like you’re getting two amazing treats in one!! 💛
The recipe used jumbo oats and although I don’t usually use this type for flapjacks they worked really well in creating a chewy, sweet and super delicious flapjack! They also added to the structure of the base as they’re larger than the usual porridge oats. The maple syrup in the flapjack recipe adds a lovely caramel subtleness to the bake as well – so nice! Once you’ve baked the flapjack layer it’s time to make the caramel which is arguably the best part of a Millionaires bake … what do you think?! I’m a little torn now there’s yummy flapjack involved too! …
The caramel layer is made as you’d expect. Melting all the ingredients together and heating until it bubbles and becomes thicker and golden… YUM!! Chilling the whole thing is your next step before melting the chocolate and adding any finishing touches to the top. I’ve chosen to feather some melted dark chocolate into the layer of milk chocolate and not only does it taste incredible it looks really nice!
I was super impressed with the recipe from Billingtons that you can find on the Baking Mad website and I’m already thinking of new recipes for Millionaires Shortbread … or maybe not shortbread … watch this blog! 💛
For the Flapjack Base:
- 225g Unsalted Butter
- 170g Billington’s Unrefined Golden Caster Sugar
- 340g Jumbo Porridge Oats
- ½ tsp Salt
- 3 tbsp Golden Syrup
- 1 tbsp Maple Syrup
- 175g Unsalted Butter
- 175g Billington’s Unrefined Golden Caster Sugar
- 4 tbsp Golden Syrup
- 397ml Condensed Milk
- 50g Dark Chocolate
- 250g Milk Chocolate
Preheat the oven to 170°C fan/350°F/Gas Mark 4. Line an 8 inch x 8 inch tin with baking paper and set aside.
In a large pan gently heat the butter, golden syrup and maple syrup. Heat until the butter is all melted, careful not to boil the mix.
Remove pan from the heat and add in the oats, sugar and salt. Mix it up well so all the oats are coated in the buttery mixture.
Put the mixture into the prepared tin and smooth evenly into the corners.
Bake in the oven for approximately 15 – 20 minutes or until turning golden brown around the edges.
Remove the tin from the oven and allow to cool fully in the tin.
To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
Bubble and stir the mixture gently for five to eight minutes, until you get a thick and golden fudge like mixture. Pour over the flapjack base and spread evenly. Chill in the fridge until set enough to pour over the melted chocolate. At least 30 minutes in the fridge.
Once the caramel has cooled enough melt the milk chocolate. Melt in a glass bowl in 20 second bursts in the microwave. Careful to stir after each microwave blast. Melt the dark chocolate in a separate bowl the same way. Pour the milk chocolate over the caramel layer and spread evenly. Place small spoonfuls of the dark chocolate on top of the milk chocolate with some space in between. Using a skewer drag it up and down ‘feathering’ the chocolate to create a pattern.
- Allow to set fully before slicing into squares. Enjoy!!
(Recipe credit to Billington’s as found on the Baking Mad website)
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