Exciting news - we have exchanged and are officially moving in less than week! In a bid to use up food before moving, I have been on a flapjack making mission. I don't know why we have so many oats in the house!!
Now, I think it's safe to say you all know my love for chocolate and peanut butter combination and with both those things to use up too before the big move, it was time to incorporate the lots. And thus, these lovely treats were born.
Me & Chris have been having them in our lunches for work, and they are super filling. This really is a easy flapjack recipe, which would be great to make with children - and you can both enjoy the end result!
Makes 12 large flapjacks
250g unsalted butter, room temperature
200g soft brown sugar
4 tbsp golden syrup
4 tbsp crunchy peanut butter
100g milk chocolate
1. Preheat the oven to 150c degrees and lightly grease a square baking tin (I used a silicon one)
2. In a pan, over a medium heat, melt together butter, sugar and golden syrup until golden bubbling slightly
3. Take off the heat, and gently stir in the oats until everything is covered and combined
4. Spoon half of the mixture into the tin and press down, going right to the edges
5. Take each tablespoon of peanut butter and place on top the oats, using a knife or spatula spread it over the oats, gently
6. Break up the chocolate into squares and place on top of the peanut butter then top with the rest of the oat mixture, pressing it down and into the edges again
7. Bake in the oven for 45 minutes. Then leave to cool in the tin for around 20 minutes before transferring to a wire rack and cutting into squares.
Love peanut butter and chocolate as much as I do? You may also like my banana, nutella and peanut butter muffins