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Reminiscing: Love Bars from PRET a Manger (London)



Adapted from Pret on the Move by Jane Lunzer Gifford

Makes about 30 squares

Flapjack base

1/2 cup (150g) golden syrup

1 tbsp clear honey

200g unsalted butter

3 1/2 cups (350g) rolled oats

1/3 cup (60g) soft brown sugar

3/4 cup flour


1/3 cup (60g) dark brown sugar

1/2 cup (125ml) double cream

60g unsalted butter

40g pumpkin seeds

50g dark chocolate chips

50g shelled pistachio nuts

50g roasted almonds, chopped

For the flapjacks:

  1. Preheat the oven to 150C (300F).
  2. Grease a 23cm (9 inch square) baking tray and line with baking paper.
  3. Warm the syrup, honey and butter in a medium saucepan over a low heat until butter melts.
  4. Add the oats, soft brown sugar and flour and mix well.
  5. Put mixture into the baking tin and press firmly into tin.
  6. Bake for 20 minutes or until the surface is lightly browned but not dark.
  7. Then remove to a wire rack to cool completely.

For the topping

NB – I didn’t use this recipe for the caramel as I had a can of caramel that I made by boiling a can of sweetened condensed milk fully submerged in water for 3 hours. If you don’t have time to boil a can of condensed milk for 3 hours or want to make caramel this way, feel free to use a can of Nestle Caramel Top’n’Fill (you may need to empty the can and warm it on medium heat in a saucepan to make it easier to spread over the base).

  1. Place the brown sugar and double cream in a heavy-based saucepan over low heat.
  2. Dissolve the sugar and then increase the heat and bring the mixture to the boil and keep boiling for about 5 minutes, stirring continuously whilst the cream thickens.
  3. Take off the heat and stir in the butter until it has all melted.
  4. Pour the caramel over the flapjack and spread with a palette knife.
  5. While still warm, sprinkle over the pumpkin seeds, chocolate chips, pistachio nuts and almonds.
  6. Cut into slices when completely cold.