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