Tide Bars: Toasted Sesame & Sea Salt Flapjacks

Method

1. Preheat the oven to 170°C and line a 9-inch / 23cm baking tin with baking paper.
2. Start 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 brown sugar and stir until thoroughly combined.
3. Transfer the mixture to the lined baking tin and press it down to form an even layer. Bake for 20–25 minutes, or until the top of the flapjack is golden brown. Leave to cool to room temperature.
4. To make the salted caramel, melt the butter and brown sugar together in a small saucepan. Once the butter and sugar are cooking together, add the double cream and mix well. Allow the mixture to bubble and begin to thicken, stirring frequently for around 2 minutes, until it has reduced by roughly a quarter.
5. Pour the caramel over the cooled flapjack and spread it into an even layer using a palette knife or spatula. Place the flapjack in the fridge to allow the caramel to cool and set.
6. Put the sesame seeds into a small, wide saucepan or frying pan and toast them over a medium heat, shaking the pan regularly so they toast evenly. Once golden brown, transfer the seeds to a small bowl and set aside.
7. Gently melt the dark chocolate in a heatproof bowl set over a pan of hot water. Once completely melted, pour the chocolate over the caramel and spread it into an even layer.
8. Sprinkle the toasted sesame seeds and a generous pinch of pure sea salt over the top.
9. Return the flapjack to the fridge to chill and set, then cut into 12 bars.