Salted Caramel Flapjacks

Instructions

1. 1

   Preheat the oven to 180\u00b0C (350\u00b0F). Line an 8-inch square baking pan with parchment paper.

   Tip: Optional: use a silicone mat for easy removal.

2. 2

   In a large saucepan, melt the butter and golden syrup over low heat, stirring occasionally.

   Tip: Be patient and let the mixture thicken slightly.

3. 3

   Remove the saucepan from the heat and stir in the light brown sugar until dissolved.

   Tip: Use a silicone spatula to scrape the sides of the saucepan.

4. 4

   Stir in the salted caramel sauce until well combined.

   Tip: If using, add a pinch of sea salt to balance the sweetness.

5. 5

   Stir in the vanilla extract.

   Tip: Don\u2019t worry if it looks a bit lumpy; the oats will do the rest.

6. 6

   In a large bowl, whisk together the oats, dried cranberries, and chopped pecans.

   Tip: Use a fork to crush any clumps of cranberries.

7. 7

   Pour the saucepan mixture into the bowl with the oat mixture.

   Tip: Use a spatula to fold until just combined; be gentle to avoid toughening the flapjacks.

8. 8

   Stir in the eggs until fully incorporated.

   Tip: Don\u2019t overmix; the mixture should still be slightly lumpy.

9. 9

   Press the mixture into the prepared baking pan.

   Tip: Use a spatula to smooth the top.

10. 10

    Bake for 20-22 minutes or until the edges are lightly golden.

    Tip: Keep an eye on the flapjacks after 18 minutes; they can go from perfectly toasted to burnt quickly.

11. 11

    Remove from the oven and sprinkle with sea salt.

    Tip: Let the flapjacks cool in the pan for 5 minutes before cutting into squares.

12. 12

    Cut into squares and serve immediately.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.