Millionaire’s flapjacks recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 588 kCal 29%
Fat 33g 47%
  -  Saturates 19g 95%
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  • 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 topped with a layer of rich caramel and finished off with a luxurious chocolate topping. These millionaire’s flapjacks are decorated with freeze dried raspberries and a drizzle of white chocolate, making them a really beautiful bake. These indulgent millionaire’s flapjacks are perfect for picnics, parties, and bake sales. Kids and adults alike will love this luxurious treat.


    • 150g butter
    • 125g light muscovado sugar
    • 1tbsp golden syrup
    • 225g jumbo oats
    • For the caramel
    • 125g butter
    • 397g can condensed milk
    • 90g golden syrup
    • 1tbsp vanilla extract
    • For the topping
    • 150g milk chocolate, broken
    • 150g plain chocolate, broken
    • 1tbsp sunflower oil
    • 90g white chocolate
    • 2tbsp freeze dried raspberries


    • Greased and line a 18cm x 28cm tin. Heat oven to 200C. Heat the butter, sugar and syrup in a pan and stir until melted.

    • Stir in the oats, then turn the mixture into the tin. Bake for 15 mins until golden.

    • Combine the butter, condensed milk, golden syrup and vanilla in a non-stick pan. Heat gently, stirring all the time until the mixture thickens slightly and turns golden brown. Pour on top of the flapjack mixture, spreading over evenly. Cool until firm.

    • Melt the milk and plain chocolate with the oil in a bowl, resting over a pan of simmering water. Pour on top of the caramel layer.

    • Melt the white chocolate in the same way. Spoon into a plastic piping bag, leave for 5 mins to firm up slightly. Snip off the end and randomly drizzle the white chocolate over the top. Sprinkle over the freeze dried raspberries. Cut into bars, to serve.

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