It was Jenna’s 25th birthday today, so I made 25 individual flapjack praline shells for her and the rest of us to enjoy.
She loves praline chocolate shells so these had to of course adorn the flapjack and caramel castle base!
4oz Light Brown Sugar
3 Tbsp Golden Syrup
8oz Porridge Oats
3oz golden Caster Sugar
Tin of Condensed Milk-397g (14oz)
Jar of Nutella
Box of Chocolate Praline Shells
Preheat the oven to 170C/gas 3. Melt the butter, sugars and golden syrup in a saucepan over a medium heat until combined.
Take the pan off the heat and add the porridge oats and stir together. Press the mixture into a mini muffin tin and bake in the oven for approx 15 minutes until golden. Leave to cool and solidify in the tin.
To make the caramel put the butter and condensed milk in a heavy based saucepan and bring to the boil, stirring ALL the time.
Try not to let any of the mixture burn around the edges! Reduce the heat and simmer for roughly 10 minutes, slowly stirring, as it is very hot, until you have a golden toffee colour. Remove from the heat and leave to cool.
Once the flapjack bites have cooled, remove from the muffin tin. Now spoon a dollop of the caramel followed by some nutella on top of each one.
Finally place a chocolate praline shell on top and voila.