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.

 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, caramel and sugar 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