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?@ Millionaire's flapjacks take the decadent chocolate and caramel flavours of the popular millionaire's shortbread and reinvent them in the form of a flapjack. The sweet and gooey oat base is. 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.

Take the pan of the heat and add the oats, mixing thoroughly. 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. You can have Millionaire Shortbread Flapjacks using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Millionaire Shortbread Flapjacks

Prepare of For the flapjack.
You need 175 g of unsalted butter.
Prepare 125 g of light brown sugar.
Prepare 125 g of golden syrup.
Prepare 325 g of rolled oats.
Prepare of For the caramel.
Prepare 175 g of unsalted butter.
Prepare 175 g of light brown sugar.
Prepare 397 g of condensed milk (one tin).
It's of Topping.
Prepare 200 g of milk chocolate.
It's 100 g of white chocolate.

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. Tips for making the Jaffa Cake Millionaire's Shortbread: I used dark chocolate for the chocolate layer, you could also use milk chocolate or even white chocolate too! To cut the Jaffa Cake Millionaire's Shortbread into neat slices, it is best to do this when it is at room temperature.

Millionaire Shortbread Flapjacks instructions

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.

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. As was this Millionaire Shortbread , however the caramel even though it had been in the fridge for an hour and a half was quite soft , and when I cut the chocolate it cracked and was sliding off. However it was still delicious and only my first attempt and will most definitely be trying again.