Love Bar

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

Another gem from pret-a-manger. I was eating these so regularly at pret, that months ago I emailed them asking for the recipe for these love bars. They emailed me back saying sorry they couldn't give me the recipe and now of course, I know why! They were putting it in their recipe book. These are unbelievably more-ish and the best variation of a flap-jack I have ever tasted!

Ingredients

Serves: 0

Metric Cups

For the Flapjack Base

150 grams golden syrup
1 tablespoon honey
200 grams unsalted butter
350 grams rolled oats
60 grams soft brown sugar

For the Topping

60 grams soft dark brown sugar
130 millilitres double cream
60 grams unsalted butter
35 grams pumpkin seeds
45 grams dark chocolate chips
35 grams pistachios (shelled)
35 grams almonds (chopped)

For the Flapjack Base

5 ounces golden syrup or light corn syrup
1 tablespoon honey
7 ounces unsalted butter
12 ounces quick-cooking oats
2 ounces soft brown sugar

For the Topping

2 ounces soft dark brown sugar
4⅗ fluid ounces heavy cream
2 ounces unsalted butter
1 ounce pumpkin seeds
2 ounces bittersweet chocolate chips
1 ounce pistachios (shelled)
1 ounce almonds (chopped)

Method

Love Bar is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 150C (300F/Gas 2). Grease a 23cm (9 inch square) baking tray.

To make the base, warm the syrup, honey and butter until blended together in a large pan over a low heat. Add the oats and soft brown sugar and mix well.

Put into the baking tin and bake for 20 minutes or until the surface is lightly browned but not dark. Then remove to a wire rack to cool completely.

Meanwhile, to make the topping, put the dark brown sugar and double cream in a heavy-based saucepan over low heat (this prevents the mixture from burning). Dissolve the sugar and then increase the heat and bring the mixture to the boil and keep boiling for about 5 minutes, stirring continuously whilst the cream thickens as the liquid evaporates.

Keep an eye on the consistency and stop boiling before the cream catches and burns, but it needs to thicken so that it becomes a little like fudge. - Take off the heat and stir in the butter until it has all melted.

Pour over the flapjack and spread with a palette knife. - While still warm, sprinkle over the pumpkin seeds, chocolate chips, pistachio nuts and almonds. - Cut into slices when completely cold.

Pre-heat the oven to 150C (300F/Gas 2). Grease a 23cm (9 inch square) baking tray.

To make the base, warm the syrup, honey and butter until blended together in a large pan over a low heat. Add the oats and soft brown sugar and mix well.

Put into the baking tin and bake for 20 minutes or until the surface is lightly browned but not dark. Then remove to a wire rack to cool completely.

Meanwhile, to make the topping, put the dark brown sugar and heavy cream in a heavy-based saucepan over low heat (this prevents the mixture from burning). Dissolve the sugar and then increase the heat and bring the mixture to the boil and keep boiling for about 5 minutes, stirring continuously whilst the cream thickens as the liquid evaporates.

Pour over the flapjack and spread with a palette knife. - While still warm, sprinkle over the pumpkin seeds, chocolate chips, pistachio nuts and almonds. - Cut into slices when completely cold.