Chocolate Tahini Salted Caramel Flapjacks (Oat Bars)

A tasty fusion of the best of Middle Eastern & French flavours in a British flapjack (oat bar)...

Ever keen to experiment in the kitchen? Want to get the kids involved? Need a homemade school / home-school / work  / picnic snack? Get baking flapjacks!

 No my American friends these are not pancakes but oat bars.

Chocolatey from coco, creamy smooth from light tahini (sesame seed paste), crunchy nutty from roughly chopped almonds (you could use pistachios instead) and let's not forget bursts of salted caramel fudge. I would almost call these decadent flapjacks with a humble chewy texture from the use of oats and golden syrup.

Kids and grown ups alike love them, my 5 year old even said ''mum, these are amazing''  trust me he's still ever the picky eater complaining when he eventually stumbled upon an almond piece a day later at breakfast '' mum, next time make them without these nuts'' that's kids for ya.
If you don't like chocolate, tahini or salted caramel (really?) then check out my flapjack / cereal bar recipe template, a blank canvas for you to go to town with or keep as simple as you like.

If you love tahini as much as I do you can top a flapjack or 2 with some extra tahini mixed with syrup / honey before serving.

Chocolate Tahini Salted Caramel Flapjacks (Oat Bars)

Makes: 6 

Skill Level: Easy

Preparation Time: 10 minutes

Cooking Time: 20 - 30 minutes

Special equipment needed: 20 x 20 cm square baking pan

Note: UK Cup = 250 ml 

Ingredients

100 grams unsalted butter

25 grams / 1 tablespoon light tahini

125 ml / half cup golden syrup 

75 grams golden caster sugar (light brown or even dark would work aswell)

250 grams rolled oats

2 tablespoon unsweetened cocoa

60 grams whole almonds, roughly chopped

55 gram tub of salted caramel fudge sprinkles 

Method

1. Pre-Heat oven to 180C/160C fan/Gas Mark 4. Butter, line (over hang) with baking paper and butter again a 20cm square baking tin.
2. In a saucepan over low heat put butter, tahini, golden syrup and sugar and cook until butter has melted, stir until thoroughly mixed.
3. In a medium sized bowl stir together oats, cocoa powder and almonds. Mix liquid ingredients into dry and then half way through mixing add 3/4 of the salted caramel fudge, mix until everything  is an even consistency.
4. Pour mixture into baking tin and smooth out with a angled palate knife or use back of a spoon. Sprinkle over remaining salted caramel fudge sprinkles and gently push halfway into surface of mixture. Bake on middle shelf for 20-30 minutes, you may need to cover the tin half way through baking time if you see the caramel starts to burn or the edges are becoming too dark.
5. Leave to cool for 10 - 15 minutes before lifting out the flapjack mixture and leave to cool on a wire rack until almost fully cool before slicing into bars of desired size.

You may also like my Tahini Chocolate Chip Cookies [vegan]