Caramel and Chocolate Flapjack Bars

These flapjack bars are oozing with gooey caramel, with a crunchy biscuit base and a delicious flapjack topping, stuffed with chocolate chips. The ultimate indulgent snack!

flapjack bars

Winter has arrived. It feels like the weather has dropped dramatically almost overnight. Evenings are spent in both a jumper and a cardigan in front of the fire. Car journeys now take ten minutes longer to to allow for time to de-frost and de-steam (shivering in your car while the windscreen clears is literally the worst part of winter in my opinion). Work is the temperature of an arctic tundra (curse the faulty air conditioning stuck on full blast). The only bright spot is my fifteen minute break, in the quiet, toasty canteen with a 27p hot chocolate from the vending machine, in what is quickly becoming my favourite part of the day.

In fact, I’m typing this in said canteen with said hot chocolate. I’m feeling a bit behind in life right now so any spare moments are filled with doing life admin and other things. My brain is a mess with work, dissertations, and half-finished to-do lists, hence why this blog post is a week late. (AKA: I forgot to write it last week. Imagine having a brain so tidy that you don’t forget things. Imagine having well-swept floorboards and organised cupboards up there.)

flapjack bars

Back to the recipe. You know when you have an idea and you just know you have to make it work? That’s this. It’s thick, gooey caramel, squidy flapjack, and a biscuit base to add crunch. It turned out exactly as I’d imagined it would, and it’s unbelievably delicious. Plus, the added chocolate in the flapjack layer starts to melt and pools in little chocolatey puddles when you bite into it. Seriously- this is absolutely a recipe you need to have a go at.

These began as a sort-of take on caramelitas. If you’re unfamiliar with them, they’re sort of like a flapjack sandwich with a layer of chocolate ganache and caramel drizzled on top. (If you google it, you can find a whole backstory on it. Also, just to confuse things, they might be spelled carmelitas. As you do.)

I don’t know what you’d call these- are they caramelitas without the chocolate ganache? Are they like a flapjack version of slutty brownies? I’m going with the (rather conservative) title of caramel flapjack bars. The great thing about flapjacks is that they get better as they age. They’ll easily last a week in an airtight container, and the flapjack topping gets squidgier and tastes even nicer. Although these caramel flapjack bars are so delicious that there’s a really good chance they won’t last that long.

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Caramel and Chocolate Flapjack Bars

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 20 bars (depending on size)

Caramel and Chocolate Flapjack Bars

These flapjack bars are oozing with gooey caramel, with a crunchy biscuit base and a delicious flapjack topping, stuffed with chocolate chips. The ultimate indulgent snack!


  • 125g butter
  • 250g plain flour
  • 1 large free-range egg
  • 1tsp vanilla essence
  • 1 tin Carnation caramel sauce
  • 125g butter
  • 75g golden syrup
  • 100g light brown soft sugar
  • 250g rolled oats
  • 100g chocolate chips (milk or dark)


  1. Pre-heat the oven to 180°c/350°f/gas mark 4. Line a deep baking tray with a sheet of greaseproof paper.
  2. To make the base, rub together the butter and flour into breadcrumbs. Beat the egg in a separate bowl and add the vanilla, then pour into the flour and butter. Use your hands to bring it together slightly. Tip the mix into the prepared tin, then use a fork to press it together and down into the base of the tray until it looks like a large biscuit. Bake for about 15-20 minutes, or until just turning golden round the edges. Allow to cool slightly, but leave it in the tin.
  3. Next, spread about ¾ of the caramel evenly over the biscuit base and set aside.
  4. For the flapjack topping, heat the butter, golden syrup, and sugar gently over a medium heat until it is all melted together and the sugar has dissolved. Remove from the heat, then tip in the oats and stir well to coat. Finally loosely fold in the chocolate drops. Spoon the flapjack mixture over the caramel and biscuit, pressing down gently to cover the top. Drizzle over the remaining caramel. Bake in the oven at 180°c for 25 minutes, or until golden and the flapjack feels slightly firm. Allow to cool completely in the tin, then cut into slices. ▪

2 thoughts on “Caramel and Chocolate Flapjack Bars

  1. Yum, these look and sound delish! Some part of my brain reassures me that flapjack is healthy (because of the oats?!) so one of these is basically one of your five-a-day, right? I’m totally sympathising with you on the weather issue – I get the bus to work and waiting in the cold for it is one of my least favourite things

    By the way – what are slutty brownies?

    1. i totally agree that flapjacks are healthy (or maybe, a tiny bit healthier than most other cakes…)!
      Slutty brownies are liked suped-up brownies… brownies, biscuit base, cookies, caramel, chocolate chunks… honestly as amazing as they sound!!

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