• Method

  1. Lightly grease and line a baking tin, approximately 20cms square.
  2. Set oven to 200C/180 fan.
  3. Slowly melt the butter, sugar and maple syrup together over a medium heat.
  4. When fully melted, add the porridge oats and stir well together to fully combine.
  5. Press the flapjack mixture into the tin, pressing into the corners, and flatten with the back of a spoon.
  6. Bake for 15 minutes, until lighly golden.
  7. Remove from oven and leave to the side to cool.
  8. While the flapjack layer is cooling make your caramel layer by adding all of the caramel ingredients to a heavy based pan, and melt slowly together to combine.
  9. Once it’s all melted, turn up the heat to a gentle boil and let the mixture boil for 8-10 minutes, stirring all the time. Make sure you don’t get any hot caramel on your skin or it will burn.¬†After 8-10 minutes you should have a thickened golden caramel.
  10. Pour the caramel over the flapjack and use a pallet knife to smooth the top, then pop into the fridge for around 30 minutes to set.
  11. Chop up your nuts and fruit into small pieces to scatter. You’ll want to do this before melting the chocolate, as the chocolate will set quickly, so you need to have the scatterings ready before you melt the chocolate.
  12. Melt the chocolate slowly over a pan of hot water, or melt in short bursts in the microwave, stirring between each burst.
  13. Once fully melted stir well, then pour over the caramel layer.
  14. Sprinkle your nuts and fruit over the top, press down gently, then leave to set before cutting into squares.

 

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