Caramel flapjack with pumpkin seeds, cranberries and white chocolate

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

TweetSaveShare

 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
 Topping:
 50g salted butter
 25g pumpkin seeds
 50g dried cranberries
 150g white chocolate – drops or a chopped up bar

1

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

2

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

3

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

4

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

5

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

6

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

7

Leave to cool completely before turning out and cutting into squares

Ingredients

 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
 Topping:
 50g salted butter
 25g pumpkin seeds
 50g dried cranberries
 150g white chocolate – drops or a chopped up bar

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

Leave to cool completely before turning out and cutting into squares

Caramel flapjack with pumpkin seeds, cranberries and white chocolate

Leave a Reply