Dulce de Leche Flapjacks

Instructions

1. 1

   Preheat the oven to 180°C (350¿aF). Line an 18x18cm baking tin with parchment paper.

2. 2

   In a large saucepan, melt the butter, golden syrup, and brown sugar over medium heat, stirring occasionally.

   Tip: Be patient and stir frequently to avoid burning.

3. 3

   Once the mixture reaches 160°C (320¿aF), remove it from the heat and stir in the eggs one by one, followed by the vanilla extract.

   Tip: Make sure the mixture is smooth and glossy.

4. 4

   Add the flour, salt, and semisweet chocolate chips to the saucepan and stir until well combined.

   Tip: Don't overmix, as this can make the flapjacks tough.

5. 5

   Press half of the mixture into the prepared baking tin.

   Tip: Use a spatula or your hands to create a smooth surface.

6. 6

   Pour the dulce de leche over the top of the mixture and spread it evenly.

   Tip: Make sure the dulce de leche is completely covered and glossy.

7. 7

   Top with the remaining flapjack mixture and press gently to seal.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 25 minutes or until the edges are golden brown and the dulce de leche is bubbly.

   Tip: Don't overbake, as this can make the flapjacks dry.

9. 9

   Remove from the oven and let cool completely in the tin.

   Tip: Let the flapjacks cool for at least 30 minutes before cutting into squares.

10. 10

    Cut into 6-8 squares and serve.

    Tip: Store in an airtight container at room temperature for up to 3 days.