Adapted from Pret on the Move by Jane Lunzer Gifford
Makes about 30 squares
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:
- Preheat the oven to 150C (300F).
- Grease a 23cm (9 inch square) baking tray and line with baking paper.
- Warm the syrup, honey and butter in a medium saucepan over a low heat until butter melts.
- Add the oats, soft brown sugar and flour and mix well.
- Put mixture into the baking tin and press firmly into tin.
- Bake for 20 minutes or until the surface is lightly browned but not dark.
- 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).
- Place the brown sugar and double cream in a heavy-based saucepan over low heat.
- 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.
- Take off the heat and stir in the butter until it has all melted.
- Pour the caramel over the flapjack and spread with a palette knife.
- While still warm, sprinkle over the pumpkin seeds, chocolate chips, pistachio nuts and almonds.
- Cut into slices when completely cold.