Millionaire’s Flapjack. A now ex-colleague of mine 'invented' millionaire's flapjacks several years ago. Millionaire's Flapjack based on a recipe from Martha Collison's 'Twist' recipe book. I tried "Gü Millionaire's Flapjacks" a while ago and remember being bowled over by how good they were - definitely worth a try if you can get them, but anyway, this is supposed to be about making.

Flapjacks with a sticky caramel and chocolate topping. This recipe has been submitted by the Good Food community. We've used our classic flapjack base, and topped this with lashings of homemade caramel and chocolate to make a millionaire's. You can have Millionaire’s Flapjack using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Millionaire’s Flapjack

Prepare 250 g of porridge oats.
You need 75 g of sultanas.
You need 75 g of unsalted butter.
You need 75 g of dark brown soft sugar.
You need 50 g of black treacle.
Prepare 25 g of golden syrup.
It's 1-2 tablespoons of rum flavouring, to taste.
You need of For the caramel.
It's 1 (397 g) of tin condensed milk.
It's 80 g of unsalted butter.
It's 80 g of golden caster sugar.
It's of For the chocolate topping.
Prepare 150 g of dark chocolate, melted.

We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it. Millionaire's Flapjacks: Oats Take On The Shortbread. Flapjack, topped with caramel, sprinkled with fancy milk and white chocolate chips, then drizzled in milk chocolate = heaven! Oh my goodness these are good!!!

Millionaire’s Flapjack step by step

Pre-heat your oven to 170 C / Gas 3 to 4. Lightly grease either a 20cm round or square baking tin..
Starting with the flapjack, put the oats and sultanas in a large bowl and stir them together. In a saucepan add the butter, dark brown sugar, black treacle and golden syrup and, over a low heat, gently heat until all the ingredients are melted and the sugar has dissolved. Add the run flavouring in and stir it through. Remove from the heat and pour it over the oats and sultana mix and stir it through until well combined. Make sure the oats are completely covered with the syrupy mixture..
Tip the mixture into the prepared tin and press down into the tin using the back of a spoon. Pop it into the oven and bake until golden brown, 20 to 25 minutes. Remove from the oven and leave it in the tin. It’s worth just giving it a little press down with the back of a spoon again just to make sure it’s firm in the tin. Let it cool completely before doing anything else with it..
To make the caramel, tip the condensed milk, butter and golden caster sugar into a saucepan and put it on a medium/low heat on the hob. Bring to the boil stirring constantly to ensure that it doesn’t “catch.” This is really important; you don’t want it to catch – you get horrible brown/black bits in your caramel. When it gets to boiling point turn the hob down a bit so that the caramel is just simmering/bubbling gently. Still keep stirring the whole time for around 8 to 10 minutes..
Once the caramel is ready you need to act quickly. Remove from the heat and pour/spoon it over your flapjack and smooth it over the whole surface evenly. Do this as quickly as you can because the caramel will start to set quite swiftly. Let cool..
Finally, melt your chocolate, spread it over the caramel evenly and let it set. Loosen the flapjack from the tin (I use a knife and just run it around the edge) and then tip it out. Cut it up however you see fit..
Store in airtight container in the fridge for up to a week..

A little taste of extravagance for all sweet flapjack lovers. The Great British Bake Off's Martha Collison's Millionaires's Flapjacks are deliciously descendant - made with layers of oats, caramel and rich chocolate. It was caramel week on GBBO (Great British Bake Off for those living in the back end of beyond) this week and never the one to miss out I wanted to get in the sticky sweet action too. J'avais déjà réalisé les cookies chewy double chocolate extraite du livre de chez GÜ et aujourd'hui on passe aux Millionaire's flapjack. Donc on a des flocons d'avoine comme base, des flapjacks.