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  • Sarah L Samuels

Salted Caramel Flapjack

Updated: May 7

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!



This version is salted caramel - I wanted to try my recipe with carnation caramel but didn’t want it to be too sickly so I used the sea salt to balance the taste. It holds together perfectly and it is a nice soft flapjack.


To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.




In a medium sized pan melt the butter, soft brown sugar, caramel and golden syrup on a very low heat until the sugar has melted.



Finally add the salt and mix.




Weigh the porridge oats into a large bowl and add the melted butter mixture into the oats.


Then mix until fully combined and put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon



Bake for 25 minutes until the edges go slightly brown.


Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.




Salted Caramel Flapjack


Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 25 minutes


Ingredients:


225g Butter

180g Soft Light brown sugar

150g Carnation caramel

65g Golden syrup

1 tsp Sea salt

375g Porridge oats


Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, soft brown sugar, caramel and golden syrup on a very low heat until the sugar has melted. Then add the salt and stir.

  4. Weigh the porridge oats into a medium sized bowl. Then add the melted butter mixture into the oats and mix until fully combined.

  5. Put the oat mixture into the tin and level.

  6. Bake for 25 minutes until the edges go slightly brown.

  7. Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


Equipment Used







Sarah’s extra slice……

Do not bake for more than 25 minutes.


Leave to cool completely before cutting into squares - you can put it in the fridge once cool enough and cut when it is cold.


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.


This is the baking tray I use



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5 Comments


Guest
Aug 20, 2023

I just came back to get the recipes having made this about 4 or 5 months ago - going to treat my work colleagues! Honestly, I think I've been thinking about how amazing these flapjacks were far too often ever since I last made them!

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Guest
Apr 22, 2023

Absolutely delicious thank you for sharing this recipe!

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Sarah L Samuels
Apr 22, 2023
Replying to

Thank you and your more than welcome 🤗

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cathis
Jan 22, 2022

This a fabulous recipe, thank you for sharing! So many flapjack recipes just don’t work, but this is perfect. I happened to eat a banana with a piece of this flapjack and it made me think, can I add banana to the recipe to make banoffee flavour? Would I need reduce something else do you think?

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Sarah L Samuels
Jan 22, 2022
Replying to

Glad you liked the flapjack - I think banana and caramel would be nice but I would probably suggest dried bananas.

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