I don’t know about you but all this salted caramel and salted chocolate trend is old news to me! I’ve had a passion for chocolate coated salted pretzels for years. I always used salted butter in my baking. Why would you want to deprive your taste buds?
I can’t claim any credit for this recipe at all as I saw it on the Food Network channel and liked the look of it. It is from a chappie called Andy Bates who seemed to be sponsored by Tate and Lyle. I liked the look of it because I had everything I needed in my cupboards and it looked really straight forward. Plus it has one of my favourite ingredients in it, !
Ingredients for the flapjack
- 350g porridge oats
- 200g salted butter
- 95g golden syrup
Ingredients for the caramel
- 397g can of condensed milk
- 95g golden syrup
- 225g soft brown sugar
- 125g butter
- 2 Tbs glucose syrup
- 175g white chocolate, chopped
- sea salt.
- Preheat the oven to 200C / 180C fan/ gas 4
- Grease and line 10 in square tin
- To make the base, melt the butter and syrup together then stir in the oats.
- Tip into the prepared tin and press down firmly.
- Bake for approximately 15 min or until golden brown. Set to one side to cool slightly.
- Add the sugar, milk, butter and syrups to a heavy based pan.
- Heat gently, stirring until all the sugar dissolves.
- INcrease the heat and bring to the boil.
- Simmer for 8-10min , stirring constantly to prevent the caramel from sticking.
- Remove from the heat and stir in the chopped chocolate.
- Once smooth, pour the caramel over the flapjack and level with the back of a spoon.
- Sprinkle the salt flakes over then cover with another piece of greaseproof paper and gently press the salt into the caramel surface.
- Allow to set and cool then cut into finger slices.
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