Millionaire’s flapjacks take the decadent chocolate and caramel flavours of the popular millionaire’s shortbread and reinvent them in the form of a flapjack. The sweet and gooey oat base is topped with a layer of rich caramel and finished off with a luxurious chocolate topping. These millionaire’s flapjacks are decorated with freeze dried raspberries and a drizzle of white chocolate, making them a really beautiful bake. These indulgent millionaire’s flapjacks are perfect for picnics, parties, and bake sales. Kids and adults alike will love this luxurious treat.
- 150g butter
- 125g light muscovado sugar
- 1tbsp golden syrup
- 225g jumbo oats
- For the caramel
- 125g butter
- 397g can condensed milk
- 90g golden syrup
- 1tbsp vanilla extract
- For the topping
- 150g milk chocolate, broken
- 150g plain chocolate, broken
- 1tbsp sunflower oil
- 90g white chocolate
- 2tbsp freeze dried raspberries
Greased and line a 18cm x 28cm tin. Heat oven to 200C. Heat the butter, sugar and syrup in a pan and stir until melted.
Stir in the oats, then turn the mixture into the tin. Bake for 15 mins until golden.
Combine the butter, condensed milk, golden syrup and vanilla in a non-stick pan. Heat gently, stirring all the time until the mixture thickens slightly and turns golden brown. Pour on top of the flapjack mixture, spreading over evenly. Cool until firm.
Melt the milk and plain chocolate with the oil in a bowl, resting over a pan of simmering water. Pour on top of the caramel layer.
Melt the white chocolate in the same way. Spoon into a plastic piping bag, leave for 5 mins to firm up slightly. Snip off the end and randomly drizzle the white chocolate over the top. Sprinkle over the freeze dried raspberries. Cut into bars, to serve.