Millionaires Flapjacks!
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A deliciously soft and chewy flapjack topped with a homemade caramel and swirled chocolate – this millionaires flapjack is scrumptious!
Millionaires
As we all know, I am quite the fan of a millionaires shortbread. Luckily for me, I have made and eaten countless of these over the years, and I really do not get bored of them. After all this time, I do think a homemade one is the best of the best, but even the little bite versions you can buy at a supermarket get me every time.
I have my classic millionaires shortbread recipe as part of my back to basics series, and I love it. I have variations for occasions such as chocolate orange millionaires, or even my mini egg millionaires for easter, and I just can’t get enough of them.
A buttery delicious shortbread, topped with a homemade caramel, topped with chocolate. You can make it as basic as you want, but it’s still tasty. I would ALWAYS recommend making your own caramel as well, because a tinned/jar version simply does not set, and it tastes a lot more sickly in a bake like this.
Millionaires flapjacks
Years ago I went to one of my local favourite tea rooms, and they had a millionaires flapjack recipe. This is just something that blew my mind in the moment as I just hadn’t considered using another base at the time. This bake is why I wrote this recipe, as it gave me so many more ideas.
I have since done other versions with different bases as well, such as my millionaires cookie bars, millionaires brownies and millionaires blondies. Basically, any traybake you can think of, topped with caramel and some chocolate and I am extremely interested.
The texture of a flapjack for me is chewy, tasty but not so rock solid it breaks your teeth. You can add other ingredients if you want to a flapjack, but for these to make sure it all works together I went for quite a simple flapjack.
Flapjacks
Flapjacks appear to be one of those bakes, that sometimes just don’t work for people. They are an extremely simple mix of ingredients, but the ingredients that you end up using are quite important. I have simplified this recipe as much as I can to make it as accessible as I can.
- Butter – I’ve always said that using a block butter is best for a flapjack, as sometimes the additional ingredients in a spread can make the mixture not bake properly, become sloppy or oily.
- Sugar – Usually, I use light brown soft sugar as I use it in so many bakes, and it’s also used in the caramel in this particular recipe. You can use caster sugar if you want, but personally I would switch it for a muscovado sugar instead.
- Syrup – Typically, I use golden syrup, or honey in my flapjacks. You can use either, or a mixture (depends what you have in the cupboard). As explained later in this recipe, I made the caramel differently to normal in case you don’t have golden syrup where you live, so you can easily use honey for this part.
- Oats – I recommend using rolled oats, the larger ones. Often I find flapjacks can be a little broken or sloppy if you use a small oat, quick oat, or some porridge oats.
Caramel
So, I will explain it here so you all don’t panic – this caramel is different to the other caramel recipe I often use in my millionaires shortbread. There is a reason, and there is nothing wrong with the other one – it’s simply to show a different sort of caramel that doesn’t use golden syrup.
In the UK we have golden syrup readily available in most shops, but it’s not a common ingredient across the world. I wanted to post a simple three ingredient version of a caramel to show a different method should you wish to use it – and this is it. It’s easy, and delicious still.
- Butter – again, I will say block butter is best for a caramel compared to a spread or margarine, because the block butter is much more pure and shouldn’t split your caramel.
- Sugar – I use light brown soft sugar because I want it to be the same as the flapjacks, but it’s also what gives the caramel it’s delicious flavour and colour.
- Condensed milk – in the UK our condensed milk is usually already sweetened, so I use one tin of that. You want to use the classic full-sugar and full-fat version for best results.
I will say again, please make your own caramel. If you use a tinned or ready made one, they just don’t set the same way and don’t taste nearly as nice in a bake like this in my opinion.
Chocolate
When it comes to the chocolate of a bake like this, you can kind of do what you want. You don’t even have to top the bake with chocolate if you want, or you can do something different such as top it with nuts and a drizzle of chocolate like in my nut slice recipe.
I went for a milk chocolate base, and then added in some white chocolate and swirled this through. I tend to melt my chocolate in the microwave as I find it easiest, but if you don’t have a microwave you can use bowls, over a pan of gently simmering water (making sure to get no water in the chocolate), swirl the chocolate through with a skewer.
Tips and Tricks
- Recipe post updated April 2025 – no changes to the recipe
- This will keep in an airtight container for at least 1 week
- They can freeze for 3+ months
- You can use the other caramel method from my Millionaires Shortbread if you prefer it
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- You can add in a pinch or two of sea salt to your caramel to make Salted Millionaires Flapjacks!
Millionaires Flapjacks!
Ingredients
Flapjacks
- 175 g unsalted butter
- 125 g light brown sugar
- 125 g golden syrup/honey
- 325 g rolled oats
Caramel
- 175 g unsalted butter
- 175 g light brown sugar
- 397 g condensed milk (one tin)
Topping
- 200 g milk chocolate
- 100 g white chocolate
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9inch deep square tin with parchment paper.
- In a medium pan, add the butter, sugar and syrup/honey and melt on a low heat till smooth.
- In a large bowl, pour the rolled oats and pour on the melted sugar/syrup/butter mixture and mix together.
- Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until starting to brown around the edges!
- Once baked, remove from the oven and leave to the side.
- In a large saucepan pour the condensed milk, butter and sugar and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil constantly for 3-4 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the flapjack base and leave to set. Either set it in the fridge for 1-2 hours to be quick, or room temperature for a not-so-chewy treat
- Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern.
- Chill the traybake back in the fridge for another 1-2 hours until the chocolate has gone hard, or again at room temperature for a not-so-chewy treat and so its easier to cut**!
- Chop up the millionaires flapjacks into the separate pieces and enjoy
Notes
- This will keep in an airtight container for at least 1 week
- They can freeze for 3+ months
- You can use the other caramel method from my Millionaires Shortbread if you prefer it
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- You can add in a pinch or two of sea salt to your caramel to make Salted Millionaires Flapjacks!
Do I need to wait for the flapjack to cool completely before adding the caramel? Or make and add once it’s come out the oven and still warm?
I add mine once the caramel is done so once the flapjack has cooled a bit anyway x
I only have porridge oats, will these work OK?
The flapjack may break apart more using porridge oats as they don’t soak up the liquid in the same way x
Hello! How delicious does this sound?! Desperate to make it.
Can you make the flapjack part with baking spread? Can you make the caramel with baking spread? Or does one / both need to be proper butter block?
Thanks ☺
Hiya! I wouldn’t recommend using it for the flapjack part – and definitely not for the caramel. I’d stick to block butter! Hope this helps! x
Can i ask what will be the flavour difference between honey and golden syrup? I’m looking to just do plain flapjack so which would you suggest and why?
How much golden strip or honey, there isn’t any measurements in the ingredients
Hiya – yes it is, 125g x
Hi Jane. Id like to bake this in a bigger tin. 9×13 inch. What would I need to increase the ingredients by.
Many thanks
Can we use normal caramel from a tin?
No, you can’t.
Honestly incredible. I’m not the biggest fan of classic millionaires and now I know why, because it should have been made with flapjack all along!! So delicious and easy to follow, thank you Jane
Fantastic recipe since I have discovered it I have made it 4 times and that’s only within a month!! On one of the occasions the chocolate didn’t stick to the caramel layer. Do you have any suggestions as to why? Thanks 🙂
This looks delicious! going to try and make them tonight but I was wondering if I am able to use milled oats (quaker ones for porridge) rather than rolled oats? or will this ruin the flapjack? thanks! xxx
That could make a much softer and more squishy baked compared to a regular flapjack! x
Made these delicious morsels for the 1st time today and let’s just say that I have made sure I have added a ton of condensed milk to my supermarket delivery later in the week. As with all of your recipes I have tried they are comfortingly approachable and guide the reader safely through any potential pitfalls. Thank you Jane.
Hubby bought some Millionaires flapjack back from a local farm shop recently and I was dying to make some as have made millionaires shortbread many times and been a big hit. I was thrilled when I came across your recipe. Made yesterday and this is just to die for. Left all at room temperature to set. So moorish. Had to stop myself eating more. Calorific but oh so tasty. Flapjack was lovely and golden crunch on the edges and chewy (Nice chewy) in the centre. Thanks Jane.
Every time I made millionaires shortbread, the caramel never set, after coming across your recipe. I gave it another go, SUCCESS!!! At last, and my husband is one happy man😂. Thank you for
sharing X😊😊
Hi can you use carnations caramel instead of the caramel ingredients you listed? Will this affect the flapjack at all or?
No you can’t – it doesn’t set! x
Hi, I don’t have a 9×9” tin, only a 8×8” tin.
Would you alter the amounts of the ingredients, or cook time, etc?
I recently made the Bakewell blondies in it, they tasted incredible, but the middle was undercooked, not just gooey.
I feared cooking for longer would have burnt the well risen edges.
As I took it out it had that little wobble you describe.
Thank you for any advice.
Hey! Yes so the blondies would have struggled a bit more because of the increased depth! An 8″ square tin is about 1/5 smaller in volume, so it may be worth just reducing the recipe by 1/5th as well and it should be fine! x
For some reason, every time I make flapjacks using the recipe above, I’m left with a pool of butter at the bottom of the tray. What am I doing wrong?
Ps you have given me my confidence to bake again because your recipes are easy to follow and turn out so well. So thank you 😊
Genuinely, I have no idea! I’ve never experienced this! Unless you are accidentally using too much, or your oven is too hot to frying the butter slightly – but I’ve never known anything like that to happen.
Hi,
I don’t want the caramel centre and worried the flapjacks won’t have any depth and look flat. Would you advise I double the flapjack part of the recipe.
Thank you in advance x