Caramel crunch flapjack

These are absolutely for anyone who has a sweet tooth. If you’re following the sugar free eating trends then you might just want to give this blog post a miss – I personally think it is okay to treat yourself every once in a while. This flapjack recipe is one I’ve always used from the back of a porridge box, but I wanted to add some extra toppings. The hazelnuts add the crunch and works well with the texture of the biscuits in contrast to the soft oats and a caramel and chocolate drizzle can make anything look extra special.

Ingredients
125g butter
125g demerara sugar
5 tablespoons golden syrup
225g thick porridge oats

For the topping
9 whole hazelnuts
25g chopped hazelnuts
25g digestive caramel nibbles/maltesers/biscuit pieces
Caramel sauce
1 small bar dairy milk chocolate 

Method
1) Preheat the oven  to 180oc/Fan1600c/Gas 4 and grease and line a 20cm square tin.

2) Melt the butter in a large saucepan over a low heat. When melted, stir in the syrup and sugar, mixing until the sugar is melted and all the ingredients are combined.

3) Take the mixture off the heat and stir in the oats. Then transfer into the tin, making sure the surface is even and pressing down with a metal spoon. The flapjack will be cut into 9 squares, so before popping into the oven push the whole hazelnuts into the top of the mixture where each square will be.

4) Bake in the oven for 20 minutes, then leave to cool for 10 minutes. Now you can start on the topping – scatter the chopped hazelnuts over the flapjack along with the digestive nibbles. Note – these are something new that I found while wandering around the supermarket, you can use anything you like really that have a crispy texture. As the flapjack will still be warm the chocolate from the digestives will melt slightly so they will stick to the top.

IMG_3955

5) While leaving to cool for another 5 minutes, melt the chocolate then transfer into a piping bag. Cut off the end just enough to be able to drizzle the chocolate. Now the flapjack is cool, drizzle the caramel sauce and then the chocolate over the top. Pop in the fridge if the chocolate needs to set, then cut into squares.

Flapjack is so quick and easy to make and adding toppings such as these makes it look as though you have spent a lot of time on it!  You can find the recipe for my Agave Nectar and Banana flapjacks here: Banana & Agave Nectar Breakfast Bars If anyone has any other suggestions as to how to make flapjacks a little healthier, I would love to hear them 🙂 x

 

 

 

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