Caramel flapjack with pumpkin seeds, cranberries and white chocolate


April 28, 2015

Homemade flapjacks are best and you can play around with this and mix it up however you like.


Heat your oven to 160c/fan140 and butter and line a 22cm square cake tin with baking parchment

Melt the butter and caramel in a large saucepan, then tip in the oats, raisins, sunflower seeds and flour and stir it really will making sure everything is covered in the buttery sauce

Tip into the cake tin and press it down firmly and bake for 40 mins

About 5 mins before the end of cooking time, tip the remaining caramel and the butter into a saucepan and bubble for 5 mins until it turns a dark golden colour and thickens

When the flapjack is done remove it from the oven and sprinkle over half of your chocolate and then pour over the caramel and set aside to cool for about 5 mins

After 5 mins, scatter over the seeds, cranberries and remaining chocolate, pressing them into the caramel lightly so they will stick

Leave to cool completely before turning out and cutting into squares

You can vary this in lots of ways, use extra fruits instead of seeds, and use dark chocolate instead of white. Another good variation is to put a layer of jam on top of the flapjack before you pour over the caramel.


250g salted butter

6 tbsp caramel from 1 tin of 397g Carnation caramel

(Remainder will be used in the topping)

50g Golden caster sugar

350g rolled oats

25g raisins

25g sunflower seeds

85g self-raising flour


50g salted butter

25g pumpkin seeds

50g dried cranberries

150g white chocolate – drops or a chopped up bar


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