Cranberry, pumpkin seed & caramel flapjacks

Cranberry, pumpkin seed & caramel flapjacks

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(4 ratings)

Prep: 15 mins Cook: 40 mins


Makes 16
Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats

Nutrition and extra info

Nutrition per flapjack

  • kcalories318
  • fat19g
  • saturates11g
  • carbs30g
  • sugars13g
  • fibre3g
  • protein5g
  • salt0.4g
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  • 250g pack salted butter
  • 6 tbsp caramel, from a 397g can Carnation caramel (use remainder for topping, see below)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 50g golden caster sugar
  • 350g rolled oats
  • 85g self-raising flour

For the topping

  • remaining caramel



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 50g salted butter
  • 25g pumpkin seed
  • 50g dried cranberries
  • 25g dark chocolate chips

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  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.

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Comments (10)

Jules1909's picture
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My first ever flapjacks. Went very well at the bake sale at uni!

Whitney.'s picture

These are AMAZING!

gemmaeyre's picture
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This is really tasty, I do mix everything together rather than putting the seeds on top. I make this when we go walking great boast of energy half way up snowdon! A firm favourite of mine. A must try for everyone

PinkMarshmallow's picture

I found this recipe disappointing. The topping is fudgy and nice, but the flapjacks are really nothing special. Considering the amount of butter and sugar I expected them to taste rich and buttery but found them quite hard and tasteless.

rosannereid's picture

Made for a charity cake sale at work, it was delicious and the family enjoyed eating the left overs too. The flavours work really well together, although next time I might add more dark chocolate chips. Will be making several more times.

welshtherapist's picture

Hi - when I was cooking this recipe I needed a finished result that was easy to eat without crockery and that people didn't drop bits all over the place! So I threw everything into the mix rather than use the topping. I also had some left over sunflower seeds and fudge bits from another recipe - they all went in! - result - fantastic!

rosannereid's picture

Made for a cake sale at work, had lots of positive comments, would make again.

hogs's picture

hey i assumed that the 6tbsp of caramel is an error? think its supposed to be 6 tsp (TEASPOONS NOT TABLESPOONS)

hogs's picture

this is such a happy flapjack to make - really simple and fun, and tastes amazing! i am so pleased to have found this recipe, its very similar to pret a manger's "love bars", which are divine. the caramel/chocolate/seeds/cranberries combo on top of wholesome oaty base is a winner... i added more salt to the caramel topping mixture (ive got a craze on salted caramel), and will probably add a bit more next time!

sljames's picture

These sound delicious, but would they be suitable for freezing?

Questions (0)

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Tips (1)

cassandra's picture

Fantastic recipe but best made the day before. Also it keeps for up to a fortnight in an airtight tin and is still delicious.
Nice with pistachios instead of pumpkin seeds too.

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