Desserts, Sides & Snacks

Sticky Toffee Flapjacks

My hands down, all time, ultimate favourite, eat-until-i-die, bake is sticky toffee pudding.

It’s everything you could ever want from a pudding. It’s sticky, sexy, sweet, a bit spiced, and slathered in a caramel sauce – oi oi!

So when y’all asked for a flapjack recipe, I knew it had to combine my favourite dessert. Here it is: an oaty flapjack, spiked with chopped dates, caramel pieces, toffee nuggets and covered in the naughtiest caramel sauce.

I’ve officially run out of superlatives.

P.S. Much to the disgrace of my family and the majority of the British public, I usually have my pud with ice cream instead of custard (sorry, not sorry!).

Sticky Toffee Flapjacks

Makes 15 slices


  • 250g unsalted butter
  • 200g dark brown sugar
  • 1 tbsp treacle
  • 5 tbsp golden syrup
  • 500g porridge oats
  • 250g dried pitted dates
  • 135g (one bag) Werthers Original Butter Candies
  • 75g pecan nuts
  • 5 soft dairy fudge sweets (like these)

For the caramel sauce topping:

  • 50g unsalted butter
  • 100g dark brown sugar
  • 50ml double cream


  1. Pre-heat the oven to 130ºC (fan)/150ºC conventional and line a 9 x 13-inch brownie pan with baking paper.
  2. Melt the butter, sugar, treacle and golden syrup in a medium-sized saucepan on a low heat. Chop the dates into bite-sized pieces and add, along with the oats, to the saucepan. Stir through until well combined.
  3. Unwrap the Werthers Original sweets and place into a pestle and mortar. Smash the sweets up into chunky shards, then add to the saucepan and stir through the mixture.
  4. Spoon the mixture into the lined brownie pan and squish it down with the back of a spoon so it is level. Bake in the middle of the oven for 35-45 minutes until the top is firm to touch. Turn the flapjack out onto a cooling rack.
  5. While the flapjack is cooling, make the caramel sauce topping by placing the butter and sugar in a small saucepan on a medium heat and stirring until the butter has melted and the sugar has dissolved. Add the cream and stir until well incorporated. Now leave the sauce to bubble on a medium heat for 3 minutes – don’t stir it! Spoon the thick sauce over the top of the flapjack.
  6. Roughly chop two thirds of the pecans and scatter over the top of the flapjack, then spread out the remaining third of the whole pecans on top as well. Dice the soft dairy toffees into small cubes, then scatter all over the flapjack. Cut into 15 slices and serve!

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