Have a go at making these delicious caramel flapjacks. They use Renshaw Luxury Bakers Caramel with our Sparkle Dust to create a beautiful shimmering surface- a real crowd pleaser!
Makes 18 finger slices
You could also try topping these flapjacks with dark chocolate instead of white chocolate to cut through some of the sweetness.
For any left over caramel, why not give an extra drizzle on top of the flapjack (or spread on toast or a crumpet for an extra naughty treat!)
Our Lustre also works really well with chocolate. Allow the chocolate topping to cool & then use a food safe paintbrush to add any colour you like. Click here to see the full range of Lustres.
Prepare your equipment: spoon, bowl, baking tin, palette knife, piping bag, scissors
350 g Rolled oats
300 g Renshaw Luxury Bakers’ Caramel
80 g Self raising flour
50 g Caster sugar
300 g White chocolate
Freeze dried raspberry pieces
50 g Milk chocolate
Rainbow Dust Ruby Slipper Sparkle Dust
Making the flapjacks:
Preheat the oven to 350°F/ 160°c fan.
Mix the oats, sugar & plain flour together in a bowl.
Melt the butter gently in the microwave, pour into the dry ingredients and stir with a spoon.
Put 300g of the Renshaw Baking Caramel into a bowl and gently warm in the microwave following the on pack instructions, pour into the buttery oats mixture and stir with the spoon.
Spread this into a baking tin and bake in the oven for 23 minutes until lightly browned.
Decorating the flapjacks:
Decorate with freeze dried raspberries.
Pour the melted chocolate onto the flapjack and spread with a palette knife to cover.
Place the milk chocolate into a microwavable bowl, and gently heat in the microwave until just melted, making sure not to burn.
Put the chocolate into a small piping bag, snip off the end & drizzle over the flapjack.
Give the flapjack a quick spray of Sparkle Dust to finish, and slice into fingers (you can always add the Sparkle Dust once sliced if you prefer!).
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