Millionaire Shortbread Flapjacks. We@ve taken two classic treats and amalgamated them into one. We@ve used our classic flapjack@base, and@topped this with lashings of homemade caramel and chocolate to make a millionaire@s shortbread with a twist.@@If you love this recipe idea, why not try our Brownie Based@Millionaire@s Shortbread, or our Cookie Based@Millionaire@s Shortbread?@ Essentially this recipe follows the rules of millionaire's shortbread in that it has a base, a layer of caramel and is topped with chocolate. However, mine has a base of rum flavoured sultana flapjack. The flapjack itself isn't entirely conventional either. I prefer to use a combination of both black treacle and golden syrup rather than one or the other, although mostly black treacle.
Take the pan of the heat and add the oats, mixing thoroughly.
The sweet and gooey oat base is.
Millionaire Shortbread Flapjacks 😇The lonely reminisce of a delicious treat #tastytendays.
You can have Millionaire Shortbread Flapjacks using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Millionaire Shortbread Flapjacks
- Prepare of For the flapjack.
- You need 175 g of unsalted butter.
- You need 125 g of light brown sugar.
- Prepare 125 g of golden syrup.
- You need 325 g of rolled oats.
- You need of For the caramel.
- You need 175 g of unsalted butter.
- It's 175 g of light brown sugar.
- Prepare 397 g of condensed milk (one tin).
- You need of Topping.
- Prepare 200 g of milk chocolate.
- Prepare 100 g of white chocolate.
Sunday baking experiments have rapidly become the best part of the week. For our first recipe post, we've tried to re-create the much-loved Millionaire Shortbread. We played around and came up with this FAB recipe that was demolished fairly swiftly… Great recipe for Millionaire's Flapjack. Essentially this recipe follows the rules of millionaire's shortbread in that it has a base, a layer of caramel and is topped with chocolate.
Millionaire Shortbread Flapjacks step by step
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- In a medium pan, put the Butter, Sugar and Syrup and melt on a low heat till smooth..
- In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together..
- 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..
- 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..
- 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!.
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!.
- 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!.
- 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.
- 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.
However, mine has a base of rum flavoured sultana flapjack. The flapjack itself isn't entirely conventional. I based the idea around my Honeycomb Flapjacks and Salted Caramel Millionaires Shortbread. However, as my standard flapjack recipes contain Honey, I wanted to change the flapjack mixture from using Honey, to using Golden Syrup as well so that there are fewer ingredients to buy and use as I tend to have golden syrup in my cupboard more often. Allow to cool completely in the tin.