Salted Caramel Popcorn Flapjacks

You can pretty much get salted caramel anything these days can’t you?! It’s the flavour combo that we just can’t get enough of, so naturally I thought ‘hey let’s pop it on a flapjack’. Cue my Salted Caramel Popcorn Flapjacks.

The problem with normal salted caramel is that it uses a LOT of sugar and that, as we know, isn’t very good for our hips or our teeth. Instead, I’ve come up with a healthy alternative that uses their natural sweetness to create an ooey gooey caramel texture and taste.

What’s In My Salted Caramel Popcorn Flapjacks?

  • 400g Oats
  • 200g Unsalted Butter
  • 200ml Honey
  • 100g Chopped Dates
  • 100g Medjool Dates
  • 30g Salted Popcorn
  • 1 Tsp Almond Butter
  • Water

How Do I Make Salted Caramel Popcorn Flapjacks?

Melt the butter, honey and chopped dates together in a saucepan over a moderate hob until the dates start to soften. Remove from the hob and stir in the porridge oats until everything is well combined.

Pour the mixture into a shallow baking tin, making sure to pat right down until smooth, then bake in a moderate oven for approximately 25 minutes.

Whilst the flapjack is cooking you can prepare your salted caramel. Carefully remove the stones from the Medjool dates and chop into quarters. Put in a microwaveable bowl and give them a 20 second zap to really soften them up and start the caramelisation. Put the dates into a food processor and give them a good old blitz, gradually adding water until you have a smooth sauce. The better your processor, the smoother your sauce. Add the almond butter and give it another blitz, then scrape out into a bowl.

Put your salted popcorn into a bowl and add 1 tsp of the sauce, then use your hand to mix it all together until the popcorn is fully coated.

When the salted caramel popcorn flapjacks are golden brown, remove from the oven. Spread the remaining sauce over the flapjack, then with a sharp knife carefully cut your flapjacks into squares. Pile the popcorn up on the top of each individual flapjack and then leave in the tin to completely cool down.

When cool, go over the lines with a palette knife before removing from the tin.

TOP TIP: Our salted caramel is great as a healthy banoffee pie filling, or try it on top of yogurt, porridge or ice cream!

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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