- Serves: 10
- Cook Time: 55 minutes
- Prep Time: 20 minutes
- Effort: easy
For the flapjacks
- 175 g unsalted butter, cubed, plus extra for greasing
- 3 tbsp golden syrup
- 100 g soft brown sugar
- 250 g granola
For the chocolate layer
- 100 g dark chocolate, about 70 per cent cocoa solids
- 30 g unsalted butter, cubed
For the caramel drizzle
- 110 g caster sugar
- 70 ml double cream
- 1/2 tsp vanilla extract
- 25 g butter, cubed
1. For the flapjacks: preheat the oven to 150C/130C fan/Gas 2. Grease and line the base of a 26 x 18cm baking tray.
2. Melt the butter, sugar and syrup together in a saucepan over a low heat.
Put the granola in large mixing bowl and stir in the liquid butter mixture. When it is well combined, press into the prepared baking tray and bake for 30-40 minutes, until golden. Remove the tray of flapjacks from the oven and leave to cool completely before decorating.
3. For the chocolate layer: set a heatproof bowl over a pan of just-simmering water, making sure the bowl is not touching the water. Break up the chocolate and put it in the bowl with the butter. Leave to melt, stirring occasionally. As soon as the chocolate mixture is smooth, spread it over the cooled flapjack and chill until set.
4. For the caramel drizzle: put the caster sugar in a pan and heat very gently until the sugar starts to melt. Increase the heat and continue cooking until the sugar mixture turns caramel in colour. Gradually stir in the cream, adding just a little at a time, then add the vanilla extract. Add the butter and ¼ teaspoon of salt and stir it all together until melted. Leave the caramel until almost cool before using.
5. To finish the flapjacks, drizzle the caramel over the chocolate layer and leave until set. Cut into ten (or more) pieces and serve.
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