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Love Bar

A community recipe by

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!

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 ounce 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.
  • 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.
  • Tell us what you think