Gorgeous chewy flapjack with the added sweetness of condensed milk.
I suddenly wanted to bake something using condensed milk… not sure what prompted that! I haven’t made flapjacks for ages and wondered if there were flapjacks recipes out there featuring condensed milk. I found the one I used at The Pink Whisk.
Ingredients (makes 16-24 slices of flapjack)
- 225 g / 8 oz caster sugar
- 4 tbsps golden syrup
- 250 g / 9 oz butter or margarine
- 200 g / 7 oz condensed milk (half the normal-sized tin)
- 450g / 16 oz oats
For the topping:
- 300 g / 10.5 oz chocolate (your preferred type)
- Optional: 50 g / 2 oz white chocolate, for decorative swirl
Method
Preheat the oven to 180 degrees C (160 for fan ovens) / 350 degrees F / Gas Mark 4.
Prepare your tin. The original recipe calls for a 20 cm square (8 x 8 inch) baking tin. Mine measures 24 x 20 x 4 cm (approx. 9.5 x 8 x 2 inches) and was fine. Line your tin with greaseproof baking paper, sticking the paper to the tray using a little butter or margarine.
Put the sugar, golden syrup, and butter into a large pan and warm over a low heat until all the ingredients have melted. Use the largest pan you have so there’ll be room for the oats later.
Remove the pan from the heat and add the condensed milk. Stir untilcombined. Then add the oats and stir until they’re all coated with the wet ingredients.
Spoon the flapjack mixture into your tin and spread out evenly, pressing down to make sure the mixture binds together.
The original recipe says bake for 20 minutes, but I found they needed longer: 25-30 minutes. Take them out of the oven when the top is golden brown and the mixture no longer appears tacky.
After 5-10 minutes, run a knife around the edge of the tin to loosen the flapjack so you’ll be able to get it out of the tin later. Now leave the flapjack to cool completely in the tin before topping with melted chocolate. I used the microwave to melt the chocolate. Break it into small pieces and put in a microwave-friendly bowl. Heat in 30-second bursts, stirring well between bursts. Pour over the top of your flapjack.
If you want the white swirl effect, while the base chocolate layer is still warm, melt a little white chocolate and drizzle it over the main chocolate layer. Trail the tip of a knife or a skewer through the chocolate drizzle.
Leave the chocolate to set. You can speed up the process by putting it in the fridge.
You can slice the flapjack while the chocolate is still slightly liquid or when set (when it might crack).
Store in an airtight container in a cool, dry place. Best eaten within a week.
Looking for some other recipes which use oats? Try these!
Oat and pecan squares with caramel and chocolate.
I was confused as in the west they call pancakes flapjacks! lol This sounds much better and I saved it so I can make them next week. Is golden syrup like corn syrup?
LikeLiked by 1 person
I didn’t know that!! 🙂
Golden syrup is sugar syrup, but you can substitute corn syrup for it in baking because they behave the same (although taste totally different if you were to eat the from the tin – not that I’d want to do that!). Corn syrup should work fine.
The flapjacks are incredibly moreish. I had one and thought, “right that’s is for today” and then suddenly I’d eaten three of them!
LikeLiked by 1 person
These look so yummy!
LikeLiked by 1 person
A bit too yummy, to be honest. I just kept telling myself that oats are really good for you and probably balance out the other ingredients 😄
LikeLiked by 1 person
Oats are TOTALLY good for you! 😉
LikeLiked by 1 person
Oh my heavens! I LOVE this recipe…
LikeLiked by 1 person
I still don’t know why I had a hankering for flapjacks! I suppose they’re a popular classic for a reason:-)
LikeLiked by 1 person
Flapjacks are a favourite and these look delicious! I’d never have thought of using condensed milk though.
LikeLiked by 1 person
They were lovely. If I did them again, now I know how the recipe works, I’d add something like sultanas to make it a little more interesting. Mmmm!
LikeLiked by 1 person
That sounds even better 😋
LikeLiked by 1 person
Hi, if I only use the condensed milk and leave out the sugar, will the recipe still be ok?
LikeLiked by 1 person
Hello! Unfortunately, I don’t think so. The sugar is a major dry ingredient and without it the mixture would be very wet and sloppy. You could try substituting some of the sugar with more oats perhaps? It would be a case of trial and error.
You could put all the other ingredients in a bowl, mix them together and then go adding extra oats until the mixture doesn’t look too wet/sloppy?
Sorry not to be more helpful!
LikeLike
I use condensed milk in the recipe I use for flapjacks. Mine adds dried aprocots, mixed dried fruit and pumpkin seeds so that I can pretend it has healthy benefits too.
In fact I have a whole recipe book that uses condensed milk, it’s called A Passion For Puddings by Phil Vickery. It looks like you can get it on Amazon
LikeLiked by 1 person
Wow! I’m off to look at that book now 🙂 Thank you! I still don’t know why I suddenly fancied using it. My next recipe features it too because I had to use up the other half of the tin!
I did think about adding sultanas. Pumpkin seeds are a lovely idea 🙂
LikeLiked by 1 person
These look great! I love condensed milk.
LikeLiked by 1 person
Thank you! Me too 🙂 My next recipe will feature it too because I had to use up the other half of the tin!
LikeLiked by 1 person
The more the better; there is nothing like having too many condensed milk recipes. 😉
LikeLiked by 1 person
Pingback: Recipe | Piñata cupcakes using condensed milk | Art and Soul
Hi! Looks really great. I just have small question: which oat should i use? The insttant or the regular? Thank’s.
LikeLiked by 1 person
Hello 🙂 Thank you. Regular rolled oats are definitely best for this recipe. Hope they turn out really well for you 🙂
LikeLike
I used less sugar and came out fine. The golden syrup and sugar plus condensed milk is IMHO is far too sweet.
LikeLiked by 1 person
You’re right – this is definitely one for those with a super sweet tooth!
LikeLike