Millionaire flapjacks recipe

Our millionaire flapjacks have a chewy oat base and then a layer of gooey caramel and chocolate to replicate the flavours of a millionaire’s shortbread. 

A classic flapjack recipe is already an indulgent afternoon treat, but this recipe takes the British favourite to new heights. We’ve replicated the popular flavours of millionaire’s shortbread and combined it with a delicious flapjack base. We’ve made the caramel but if you’re short on time use a shop-bought tin.

Ingredients

• 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

Method

1. Grease and line a 18cm x 28cm tin, or use one as close to this size as possible. Heat oven to 200C (180C fan, Gas 6).
2. Heat the butter, sugar and syrup in a pan and stir until melted.
3. Stir in the oats, then dollop the mixture into the prepared tin. Bake for 15 minutes until golden.
4. 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 in the fridge until firm.
5. 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. You could also melt the chocolate in the microwave.
6. 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. Leave to set in the fridge, once firm cut into bars, to serve.

Top tips for making Millionaire flapjacks

Make your millionaire flapjacks look professional by following our tips on how to decorate and cut them. We also have guidance on how to freeze any leftovers to stop them from going to waste. 

In step four of this recipe, you make caramel. Using a non-stick pan will make cleaning much easier but it’s also important to use a light coloured pan, such as stainless steel, so you can easily identify the caramel colour change and know when it’s ready. Food writer Jessica Ransom highly recommends the Le Creuset 3-Ply Stainless Steel Lidded Saucepan.

Le Creuset 3-Ply Stainless Steel Lidded Saucepan 16cm - View at John Lewis 

This pan is available in 18cm and 20cm sizes if you need something bigger. It is made from stainless steel which looks timeless and chic in any kitchen. The saucepan comes with a lid which is useful when boiling vegetables and you want to speed up the process of the water getting hot enough. 

Although it isn’t non-stick, it’s still an ideal pan for making caramel as you can easily see when the colour has changed. The best way to clean a pan after making caramel is to fill it with water and warm it over a gentle heat to dissolve any residual sugar in the pan. 

If reading this recipe has left you craving the original treat, why not make some millionaire shortbread this weekend? Alternatively if you’re still looking for flapjack recipes, try our chocolate flapjacks or peanut butter flapjacks for a nutty treat.