Cranberry, pumpkin seed & caramel flapjacks
By Cassie Best
Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats
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Prep:15 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 318
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fat 19g
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saturates 11g
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carbs 30g
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sugars 13g
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fibre 3g
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protein 5g
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salt 0.4g
Ingredients
- 250g pack salted butter
- 6 tbsp caramel, from a 397g can Carnation caramel (use remainder for topping, see below)
- 50g golden caster sugar
- 350g rolled oats
- 85g self-raising flour
- remaining caramel
- 50g salted butter
- 25g pumpkin seeds
- 50g dried cranberries
- 25g dark chocolate chips
Method
Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.
