This is a delicious combination which makes normal flapjack just that bit more special. The recipe is from the Gu Chocolate Cookbook (another book that comes highly recommended if you have a sweet tooth – you’ll want to make everything! I’ll definitely make these again but will probably double the flapjack amounts and chocolate – we used a brownie pan to make it in, and it didn’t stretch quite far enough. I’ve written the original amounts here. It does taste really good if you chill the flapjack in the fridge overnight before baking, just to make it really chewy.

Ingredients (for a 16 x 25cm baking tin)

125g unsalted butter
50g light soft brown sugar
Pinch of salt
100g golden syrup
1 tbsp condensed milk
225g jumbo oats
100g dark chocolate (original recipe suggests 50% cocoa, but we went for the 85% stuff!)

For the caramel layer

75g light soft brown sugar
75g unsalted butter
200ml condensed milk

Method

1.For the flapjack base, tip the butter, sugar and salt into a pan. Add the golden syrup and condensed milk and gently heat to melt everything together.

2. Tip the oats in and mix well. Scrape the oaty mixture into the baking tin, spread out evenly and cover with cling film. Put it in the fridge to rest overnight if you have time.

3. Preheat the oven to 170C/Gas mark 3 and bake the flapjack for 10-15 minutes or until just starting to go brown around the edges. Remove from the oven and set aside to cool.

4. Whilst the flapjack is cooling, make the caramel layer by gently heating the sugar and butter in a saucepan, stirring until melted. Add the condensed milk and bring to the boil. Reduce the heat and simmer for 5-8 minutes, stirring continuously until the caramel has thickened slightly.

5. Pour the caramel onto the flapjack base and give the tin a tap on the work surface to remove any air bubbles. Place in the fridge to set.

6. When the caramel has set, break the chocolate into small pieces and melt in a bowl over a pan of boiling water. Spread it over the caramel and place it back in the fridge to harden. When the chocolate has set, cut into pieces and enjoy – try not to eat it all at once! 🙂