My love affair with peanut butter is fairly recent, but now I’m pretty convinced it will go with almost everything and make it taste that bit nicer too! To top it off, someone even told me it’s good for you…and that rats like it…
Well, good for me or not, adding peanut butter to this flapjack recipe is probably the best thing I’ve ever done – they’re nutty, chewy, creamy and chocolatey – the best flapjacks you’ll have in a while. Plus they’re really simple to make!
- 220g porridge oats
- 175g peanut butter
- 50g butter
- 6tbsps of golden syrup
- 75g light brown sugar
- 150g milk chocolate (I used Lindt because I’m still trying to shift Christmas chocolate)
- Preheat your oven to 170 degrees C and line a 20cm square tin with baking paper
- Place the peanut butter, syrup, sugar and butter into a pan and place onto a low heat, gently melting until all the ingredients are combined
- Place the porridge oats into a mixing bowl and then pour the butter/sugar mixture on top of the oats. Stir until all the oats are well coated
- Spoon the mixture into your lined baking tray and spread evenly, pressing down until you have a firm base. Place in the oven for 20-25 minutes until the edges are a golden brown colour
- Remove the flapjack from the oven and set aside to cool. In the meantime, break your chocolate into squares and melt by placing into a saucepan over a low heat, stirring frequently until completely melted. Pour over the flapjack mixture and place in the fridge until the chocolate has set
- Cut into squares and enjoy!