Caramel recipe for 4 - 8 people, takes only 40 mins; recipe has salted butter, caramel, golden caster sugar, oats, self-raising flour, caramel, salted butter, pumpkin seed, dried cranberries and dark chocolate.
Cranberry, pumpkin seed & caramel flapjacks
Course: Caramel
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Dark Chocolate: 25g dark chocolate chips
- Self Raising Flour: 85g self-raising flour
- Golden Caster Sugar: 50g golden caster sugar
- Oats: 350g rolled oats
- Pumpkin Seed: 25g pumpkin seed
- Dried Cranberries: 50g dried cranberries
- Salted Butter: 250g pack salted butter
- Caramel: 6 tbsp caramel, from a 397g can Carnation caramel (use remainder for topping, see below)
Directions
- 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.
