Flapjacks are the best. But Pret a Manger managed to make them even better by adding a layer of caramel and chopped pistachios, dark chocolate and pumpkin seeds. Every time I go into a Pret I will buy one and I get genuinely sad when they’ve run out. Since we’re still in lockdown and it’s hard to come by a Pret that is actually open I’ve decided to make some myself. And they’re delicious, just as good as the original, if not better (they’re definitely better actually). Buttery, soft, flaky flapjack, dark caramel and crunchy toppings, what’s not to like! And since you don’t need any eggs or flour this is THE ultimate lockdown recipe!
Don’t forget, if you don’t think you’re confident enough to make caramel you can always buy some. Make sure it has a thick enough consistency though, you don’t want it running off the flapjacks.
- 500g Old Fashioned Oats
- 300g Unsalted Butter
- 6 Tbsp Golden Syrup
- 200g Light Soft Brown Sugar
- 2 Tsp Vanilla Extract
- Pinch of Salt
- 100g Caster Sugar
- 40g Unsalted Butter
- 50ml Double Cream
- 1 Tsp Vanilla
- 60g Chopped Pistachios
- 30g Pumpkin Seeds
- 60g Dark Chocolate Chips/ Chopped Dark Chocolate
Preheat the oven to 150 degree C.
Grease a 20cm square tin and line it with baking paper.
To make the flapjacks melt the butter, golden syrup and light soft brown sugar in a medium saucepan over a medium heat. Add vanilla and salt and stir ever now and then until everything has melted and is well combined.
Put the oats along with the melted butter sugar mixture into a food processor and pulse a few times until they’re well combined and the oats are slightly broken up.
Press the flapjack mixture tightly into the prepared tin and bake in the bottom half of the oven for about 60-65 minutes until the top is golden brown. Then let them cool down in the oven.
To make the caramel melt the sugar in a wide heavy bottomed pan on a low to medium heat. Do not stir the sugar at any time as it might crystallise if you do so but you can gently swirl the pan around until all the sugar has dissolved. Cook until it has a deep amber colour and then take it off the heat. Immediately add the butter and stir until it has dissolved. Use a long spoon for this, the steam rising will be very hot. Now combine the cream and vanilla and stir into the caramel mixture as well. Let it cool down completely.
Pour the cooled down caramel over the top of the cooled down flapjacks and spread it out with the back of a spoon or an offset pallet knife, then scatter the dark chocolate chips, chopped pistachios and pumpkin seeds over the top and press them into the caramel.
Cut the flapjacks into slices and enjoy!