The name alone makes my mouth water. These flapjacks look good, taste indulgent and are easy to make although just a little time consuming, but well worth it.
The recipe is from an old cut out from a free ASDA magazine but I've made a few changes, the recipe below is my version.
Caramel and chocolate flapjacks
225g caster sugar
1 tablespoon golden syrup + 1 tablespoon honey
350g porridge oats
100g roasted and salted cashew nuts or peanuts
1/2 tin of Nestlé Carnation Caramel
200g dark chocolate + 25g butter
Preheat the oven to 150 ºC. Grease and line a shallow cake tin (I used a brownies pan) with baking paper.
Put the caster sugar, butter, golden syrup and honey in a pan. Stir over a low heat until the butter melts.
Remove and stir in the oats and the cashew nuts. Put in the tin, smooth with a spoon and bake for 35 minutes. Cool in the tin.
Spread the caramel on top and chill for 1 hour.
Break the chocolate into squares in a heatproof bowl with 25g butter and stand over a pan of simmering water until melted. Stir and spread over the caramel. Chill until set then cut into squares and keep in an airtight container in the fridge.