“Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold”
– Judith Olney
Forget slutty brownies, there’s a new kid on the block! You know those foods that are so disgustingly good you can taste each and every single calorie in every bite? Yep, well these filthy flapjacks fall right into that category! They’re so incredibly good the first time I took a bite out of one of these I literally moaned with satisfaction. Ok, ok we know… you need the recipe!
- 200g soft brown sugar
- 200g butter, plus a little extra for greasing
- 2 tbsp of golden syrup
- 350g of whole oats
- 1 tin of carnation caramel
- 200g of milk chocolate
- 1 tbsp of sunflower oil
- 1 bag of pecans
Begin by pre-heating your oven to 150c/130c for fan assisted. Measure out your butter, sugar and golden syrup and melt together in a pan, stirring occasionally. FYI: any recipe that involves melting these three ingredients together is definitely going to be off the insanely-heavenly richter scale.
Once melted (and a nice golden brown colour) remove your saucepan from the heat, measure out your oats and pour into the pan.
Stir well before pouring your buttery, oaty mixture into a lined and slightly greased 22cm square tin. Spread evenly and pop in the oven for 40-45 minutes.
Now comes the millionaire part – it’s time to top you flapjack! Allow the mixture to cool for at least 10 minutes before spreading a layer of caramel over the top of the flapjack.
Pop your pecans in a food bag and smash the crap out of them with a rolling pin (perfect for venting any anger).
Sprinkle your pecans over your caramel layer and place back in the fridge to chill until firm. Once set, melt your chocolate in a bowl over a pan of simmering water, stir in the oil and pour over the top of your chilled caramel and pecans. The reason for the oil is to allow the chocolate to set over the squidgy caramel.
Ok, at this stage we know you’ll be absolutely dying to eat them however, it’s important to let the chocolate set fully otherwise you’ll just end up with a mess when you go to cut your squares. For best results leave the chocolate to set over night but if you really can’t wait, a couple of hours will do the job!
We recommend that these are eaten completely self-indulgently and free of any guilt.