Name: Cranberry, pumpkin seed & caramel flapjacks
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 16
Cuisine: British
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 seed; 50g dried cranberries; 25g dark chocolate chips

Cranberry, pumpkin seed & caramel flapjacks

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 seed
50g dried cranberries
25g dark chocolate
chips

Method

step 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.
step 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.