Cranberry, Pumpkin Seed & Caramel Flapjacks

Flapjacks is actually another term for oat bars in British. The base is mainly rolled oats but is rather a sinful treat as this 9" square flapjacks uses up ONE whole slab of salted butter and ONE can of caramel! *Gasp* Instead of slicing into 16 servings as suggested, I divided it into 30 small squares :D Better to savour it little mouthful at a time….

Recipe source : Good Food Mag Nov 2013
Ingredient (30 small squares)

• 200gm salted butter
• 90gm dulce de leche
• 30gm light brown sugar
• 350gm regular rolled oats
• 85gm plain flour
• 1/2 tsp baking powder

Topping

• 300gm dulce de leche
• 50gm salted butter
• 25gm pumpkin seeds
• 50gm dried cranberries
• 30gm mini dark chocolate chips

Method

1. Preheat oven at 160 deg cel. Line a 9" x 9" pan with baking paper.
2. Combine oats, flour and baking powder in a mixing bowl.
3. Melt butter, caramel & sugar in a saucepan. Pour the mixture into the oat and stir well till the oats are evenly coated with the butter mixture.
4. Pour the oat mixture into the pan and press down evenly and firmly. Bake for 45 mins until golden brown.
5. Topping : Dissolve caramel and butter over low heat, stirring continuously for about 5 mins, until the mixture turns dark golden brown and thickens slightly.
6. When the flapjacks is done, remove from oven and spread the hot caramel evenly over it. (I did not use up all the caramel!) Leave to cool for 5 mins.
7. Scatter the pumpkin seeds, cranberries and chocolate chips evenly over the surface and leave to cool completely in pan before cutting into squares.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen.

I am also submitting this to Cook-Your-Books #6 hosted by Joyce of Kitchen Flavours