This classic bake gets a millionaire's makeover – and it's next level

Flapjacks are one of the most basic bakes but still hit a nostalgic spot. So what if you want a flapjack but one that’s a bit more than just sweet oats? Here we’ve taken it to a whole new level with a millionaire’s makeover that’s usually reserved for shortbread, adding salted caramel and marbled chocolate.

Tips for next-level flapjacks

1. Easy lifting

While you don’t need to line the tin with baking parchment, we’ve done so to ensure that you can easily lift out the bake to cut it into squares.

2. A pinch of salt

Salt is a great partner to sugar, so we’ve seasoned the flapjacks throughout to cut through the sweetness and make them totally moreish.

3. Maple twist

Maple syrup brings an extra rounded sweetness to the oat base, so use it if you have it in the cupboard. But golden syrup alone still works well.

4. Brown the butter

Simmering the caramel ingredients results in a caramelised butterscotch sauce, essentially browning the butter for deeper flavour.

5. Make it your own

You can customise the oaty base with other ingredients, such as toasted nuts or dried fruit. Or make it a double chocolate treat by adding chocolate chips.

6. Back to basics

Homemade caramel and a layer of chocolate are what makes this recipe special, but for basic flapjacks just leave these layers out of the equation.

7. The final flourish

Swirling white and dark chocolate together is optional but pretty. You could also pipe and feather the chocolate.

How to make it

Millionaire's flapjacks

Makes 12
Prep 20 mins plus at least 2 hrs setting
Cook 25 mins
More effort 

Ingredients

• 150g unsalted butter, plus extra for tin
• 300g rolled oats
• 140g light brown soft sugar
• 4 tbsp golden syrup
• 1 tbsp maple syrup (optional – you can use a total of 5 tbsp golden syrup instead)

For the caramel layer

• 397g can condensed milk
• 100g unsalted butter
• 100g light brown soft sugar

For the topping

• 200g dark chocolate
• 50g white chocolate (optional)

Method

1. Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line with baking parchment. Tip the oats into a heatproof bowl. Melt the butter, sugar, golden syrup, maple syrup (if using) and a pinch of sea salt together in a pan set over a low heat. When the sugar has dissolved after a few minutes, stir well and bubble briefly, then pour over the oats and stir to fully coat. Scrape the mixture into the tin and press down into an even layer using a spatula. Bake for 20 mins until just starting to brown. Leave to cool slightly.

2. For the caramel layer, warm the condensed milk, butter and sugar in a saucepan over a low heat, stirring with a spatula until the butter has melted. Turn the heat up to medium and simmer for 8-10 mins, stirring continuously and scraping the base until the mixture has thickened and turned light brown – when it’s ready, the texture will change and a clear line should show when you run  your spatula along the base of the pan. Pour the caramel over the oat base and smooth the surface. Leave to set at room temperature for 1 hr.

3. Melt the dark chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Or do this in the microwave in short bursts. Repeat this in a separate bowl to melt the white chocolate, if using. Pour the melted dark chocolate over the caramel layer, tilting the tin back and forth so the chocolate evenly covers the caramel. Drizzle over the white chocolate (if using) and use a skewer to swirl the two together to create a marbled effect. Leave to set at room temperature for 2-3 hrs for a soft-set chocolate layer, or chill for 1 hr if you prefer it to snap. Once set, lift the flapjacks from the tin using the baking parchment and cut into squares. Will keep in an airtight container for up to four days.

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