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This well-known treat gets a makeover with a banana flapjack base, sweet caramel layer and a gorgeous marbled chocolate topping. They won't stick around for long! See method
of the reference intake Carbohydrate 37.6g Protein 4.4g Fibre 1.7g
Tip the mixture into the prepared tin and spread out with the back of a spoon into an even layer. Bake for 20 mins, until firm and golden.
To make the caramel layer, add the butter, sugar and condensed milk to a heavy-based saucepan and heat gently to dissolve the sugar. Bring the mixture to the boil, then simmer, stirring continuously, for 6-8 mins, until slightly thickened and a light caramel colour. Pour over the flapjack and leave to cool completely.
Melt the dark and milk chocolate together, then the white chocolate separately in heatproof bowls over a pan of just-simmering water. Once melted, gently stir the dark and milk chocolate together, then pour over the caramel layer. Even out with the back of a spoon, then drizzle over the white chocolate. Use the tip of a knife to create a marble effect and leave to set completely. Cut into 20 squares. The flapjacks will keep for 3-4 days in an airtight container.
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