Cranberry Pumpkin Seed & Caramel Flapjacks

Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  318

• Protein

  5g

• Carbs

  30g

• Fat

  19g

• Saturates

  11g

• Fibre

  3g

• Sugar

  13g

• 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
• For the topping
• remaining caramel
• 50g salted butter
• 25g pumpkin seeds
• 50g dried cranberries
• 25g dark chocolate chips

Directions

1. 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.
2. 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.

Categories: Cakes & Baking