It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
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.
See more Baking recipes
Before you comment please read our community guidelines.