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millionaires honey flapjack – we should cocoa

5 April 2013 by Dominic Franks



… I was in the pub last weekend and my friends Hayley and Matt asked me a question they said had been on their minds for a while… ‘what do I do with all the food I cook?’  I was a little stumped at first because my initial reaction was.. ‘well, I eat it of course’… but then I thought that they probably meant all the cakes and treats I make and truth be told I really don’t eat it all myself… the viking and I would be a lot more rotund and in fact probably dead if we consumed anywhere near the amount of cakes I bake… the simple answer is that I give a lot of it away.  My neighbour Tracey will tell you of the half cakes and large slices of treats that land on her doorstep… I even cut a slice out of her birthday cake last week to take a photo of it… quite a bit of cake goes into the freezer too and I do have friends who magically turn up on the same day that i’ve made a batch of chocolate covered flapjacks…

… we have friends who are turning up for lunch today… I had a little panic last night about what to cook for 2 adults and 2 kids I haven’t seen for a couple of years but this morning I woke and thought that crusty wholemeal bread and a large vat of chunky minestrone would be perfect for the six of us and if they don’t like that they can chow down on these sickly chocolatey slices of fabulousness…

… the we should cocoa bloggers challenge ingredient this month is honey and anyone who follows my twitter feed will know I had a baking disaster on Wednesday evening with some honey and chocolate cupcakes… they exploded in the oven… so I threw these together instead and I’m so glad I did… we should cocoa was founded by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot… it’s a great challenge and I love playing along each month.


millionaires honey flapjack – we should cocoa
in some bizarre effort to cut down the calorific level of this treat I used a new product called Truvia Baking Blend which is half Truvia, a calorie free sweetener made from the stevia leaf and half silverspoon sugar… which has been specially developed for bakers as it adds the much needed structure to a bake that using only calorie-free sugar wouldn’t add… it worked really well and tastes delicious but obviously I only got a pale caramel as it is a white product not the dark brown sugar I should have used.

for the flapjacks
200g soft brown sugar
200g butter
2 tablespoons runny honey
350g rolled oats

for the caramel
397g can of condensed milk
150g dark brown sugar or 75g Truvia Baking Blend
150g butter

200g dark chocolate
1 tablespoon flavourless oil such as sunflower oil

you will need a 22cm x 15cm tray bake tin, lined with foil and greased – pre-heat the oven to 140C

to make the flapjack layer place the butter, sugar and honey into a large pan and heat gently until the butter melts, pour in the oats and stir until combined and fully coated

pour the oats into the tray and spread out evenly.  Bake for 45 mins until golden and bubbly then remove from the oven and set aside whilst you make the caramel

heat the butter and sugar in a pan until dissolved, then add the condensed milk and stir gently until it begins to bubble and turn golden then set aside to cool slightly… it should be thick and thicken further as it cools… pour it over the flapjacks before it cools completely and spread it out evenly then once cooled entirely place in the fridge for at least 2 hours

melt the chocolate with the oil either in a bowl over a pan of simmering water or in the microwave then pour this over the flapjacks and set aside till it’s solid… the oil will help cut the chocolate without it cracking

cut into squares, eat and of course enjoy!

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Filed Under: Everything else Tagged With: caramel, chocolate, flapjacks, honey, truvia, we should cocoa

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Comments

  1. Helen says

    5 April 2013 at 8:32 am

    Ooh these look lovely. My kids will love me that little bit more if I make these!

  2. Choclette says

    5 April 2013 at 9:56 am

    Well they look gloriously sweet and sticky and I'm sure will go down extremely well after a bowl full of your delicious minestrone. I am somewhat shocked to hear you and the Viking were not planning on wolfing the lot down yourselves though 😉

    Thanks as always for your wonderful creations and continued participation in We Should Cocoa.

  3. london bakes says

    5 April 2013 at 10:10 am

    The only way to improve on a flapjack in my opinion is to cover it in caramel and chocolate. Excellent idea!

  4. Suelle says

    5 April 2013 at 11:07 am

    What a brilliant idea, Dom – well done.

    They look delicious!

  5. From Beyond My Kitchen Window says

    5 April 2013 at 11:27 am

    Oh, the decadence of this dessert. I LOVE it. Anything with a couple of tablespoons of honey in it has to be good for you, right?

  6. The Kitchenmaid says

    5 April 2013 at 7:05 pm

    Damn you and your ability to a) think up good WSC ideas and b) have the restraint to give your baking away. This is very clever and looks delicious (and I bet the minestrone is good too!) x

  7. Brownieville Girl says

    5 April 2013 at 9:58 pm

    Wish I were your neighbour!!

  8. Susie @ Fold in the Flour says

    5 April 2013 at 10:45 pm

    Mmmm, they look delicious. Would love to sink my teeth into one! 🙂 x

  9. Sue/the view from great island says

    6 April 2013 at 1:15 am

    I'm fascinated by the pale caramel. Could these look any more delicious? I have Millionaire's Shortbread on my queue for next week!

  10. Gerry @Foodness Gracious says

    6 April 2013 at 6:15 am

    Being a neighbour to a blogger is an awesome deal. I slip some to my neighbour all the time and she loves it! Great recipe Dom…

  11. Magnolia Verandah says

    6 April 2013 at 10:32 am

    These would just have to be a hit with your visitors (but who doesn't love minestrone anyway?) the trick is to leave enough room to chow down a couple of these beauties!

  12. Shu Han says

    6 April 2013 at 2:05 pm

    Looks gorgeous! I've forgotten how good flapjacks are, until my friend brought them into the studio yesteraday. He made really simple ones, plain with butter oats and golden syrup but boy were they good. I think it's my turn to make flapjacks for next week.. p.s. your neighbours must love you.

  13. Ocean Breezes and Country Sneezes says

    7 April 2013 at 1:32 am

    You flapjacks look amazing! I'd love a mug of tea with one! I also like the idea of your honey challenge!

  14. Karen S Booth says

    7 April 2013 at 10:39 am

    SNAP! If we ate all the stuff I baked, I would be even bigger than I am already! You are very naughty however, as those are my kind of bake, and I love honey in all kinds baking, they look REALLY fabulous! Karen

  15. Anneli (Delicieux_fr) says

    7 April 2013 at 4:04 pm

    OMG! They look so good. Such a nostalgic little treat for me. I haven't made them in ages. You have inspired me.

  16. the cake hunter says

    7 April 2013 at 6:01 pm

    Oh my! These look amazing! I definitely need this recipe in my life 🙂

  17. Caroline says

    7 April 2013 at 6:13 pm

    Oh yum, I love millionaire's shortbread and a flapjack base sounds like a great idea!

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    8 April 2013 at 10:36 am

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  19. Rebecca says

    2 May 2013 at 2:28 pm

    What an interesting and delicious sounding dessert! I have some Truvia, but have been kind of afraid to try it. I'm glad to know someone who bakes does like it.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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