We usually have a tray of these crowd-pleasing bars on the counter at our outdoor cafe Tide. They are a winning combination of oats, chocolate, sesame and, of course, sea salt.

Makes 12 bars

Flapjack base 
150g golden syrup 
1 tbsp honey 
200g Halen Môn sea salted butter
350g rolled oats 
60g soft brown sugar 

Salted caramel layer 
60g soft brown sugar 
130ml double cream 
60g Halen Môn sea salted butter
Pure Sea Salt

Toppings 
150g dark chocolate 
50g sesame seeds 
Pure Sea Salt

Heat the oven to 170°C and line a 9”/ 23cm baking tray with baking parchment. 

Begin with the flapjack base.  Melt the butter, golden syrup and honey together in a small saucepan over a low heat. Once melted add the oats and sugar and stir together until fully combined. 

Pour the mixture into the baking tray and press down to an even layer.  Bake for 20-25 minutes or until the top of the flapjack is an even golden brown colour. Allow to cool to room temperature. 

Make the salted caramel by melting the butter and sugar together in a small saucepan. When the butter and sugar are bubbling away add the double cream and combine well. Allow the mixture to bubble and thicken, stirring regularly for 2 minutes until the mixture is reduced by around a quarter. 

Pour the caramel over the cool flapjack and spread with a pallet knife to form an even layer. Place the flapjack in the fridge to allow the caramel to set. 

Place the sesame seeds in a small wide pan and toast on a medium heat on a stove top, shaking the pan regularly so the seeds toast evenly. Set the seeds aside in a small bowl once they are an even golden colour. 

Melt the chocolate gently in a heatproof bowl over hot water.  When liquid, pour it in an even layer over the caramel.

Sprinkle over the toasted seeds and a generous pinch of Pure Sea Salt and return to the fridge to set before cutting into 12 pieces.