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
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.
Claire Huston / Art and Soul