Cranberry, pumpkin seed & caramel flapjacks

• pack salted butter↗250g g
• 6 tbsp caramel

  from a 397g can Carnation caramel (use remainder for topping, see below)

• golden caster sugar↗50g g
• rolled oats↗350g g
• self-raising flour↗85g g
• remaining caramel↗
• salted butter↗50g g
• pumpkin seed↗25g g
• dried cranberries↗50g g
• dark chocolate↗25g g

  chips

Step-by-step instructions

1. 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. 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.