These sensational flapjacks really do taste great. Be careful not to eat too many.
I recently received a promotional email from Costco which included something called Salted Caramel Sensations which looked very good indeed. But rather than buy them I thought I could make something similar using two of my existing recipes, one for a flapjack base and one for the caramel to go on the top. Then as an extra topping some sea salt sprinkled, and pumpkin seeds, finely chopped hazelnuts, roughly chopped pecans and some chocolate chunks pushed into the caramel would finish everything off very nicely.
The flapjacks are quite straightforward to make and the caramel isn’t too difficult it just requires that it be attended while being heated to temperature.
The thickness of the caramel layer is a personal preference. For mine I had quite a thick layer, but a thinner one would be fine, just as long as the toppings can be pressed into it.
The toppings can be changed too, of course, to suit personal tastes.
As for the size of the pan, I used a 12×9 inch 30x23cm pan, but a smaller, square pan could be used, though the flapjack would be thicker and may need a little extra time to bake.
I was very please indeed with how well mine turned out. They had a perfect texture, and a simply wonderful taste. These are something I shall be making again, very soon.
Flapjacks are an ever popular treat in the UK. They can be filled with many things, but the signature ingredient is always oats Flapjacks.
for the flapjacks:
- 400g(4 1/2 cups) porridge(porage) oats
- 100g(1 1/3) cups old fashioned rolled oats
- 250g(2 sticks + 1 1/2 tbsp) unsalted butter
- 250g(1 1/4 cups) caster or granulated sugar
- 100g(5 tbsp) golden syrup(or maple or corn syrup)
For the caramel:
- 150g(1 stick + 2 1/2 tbsp) unsalted butter
- 1 397g(14 oz) can of condensed milk
- 100g(5 tbsp) golden syrup
- 2 tsp coarsely ground sea salt
For the topping:
- 40g(1/4 cup) pumpkin seeds
- 40g(1/4 cup)finely chopped hazelnuts
- 40g(1/4 cup)roughly chopped pecans
- 60g(1/2 cup) chocolate(dark or milk) chopped into chunks
- Preheat the oven to 180C/160C Fan/350F.
- Line a baking pan with parchment paper (mine was 23cm X 30cm(9X12 inches).
- Mix the oats together(you could use just porridge oats) and mix in the salt.
- In a large saucepan put the butter, golden syrup and sugar and heat until all have melted and mixed together.
- Take the butter mixture off the heat and add the oats. (you could do this in a large bowl rather than the saucepan).
- Mix all the ingredients together until the oats are fully coated with the wet mixture and are sticking together.
- Tip the mixture into the lined baking tin and press down to level out across the tin.
- Bake in the oven for 25-30 minutes, until the edges are just beginning to brown and dry out.
- Set aside to cool
- Heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
- Increase the heat and bring the mixture to the boil, stirring frequently until the mixture thickens and the temperature reaches about 116C/240F.
- Remove from the heat and pour into a bowl to cool slightly, stirring in one teaspoon of the salt as well.
- Pour the cooling caramel onto the flapjacks and spread in an even layer over the entire surface.
- Sprinkle the remaining salt over the top and then sprinkle all the other toppings over as well.
- Gently press the toppings into the caramel.
- Allow the caramel to cool and place in the fridge to help set it before.
- Remove from the pan and cut into bars or squares of the desired size.