Ahh that classic combination of peanut butter and chocolate – this time in an indulgently warming autumnal flapjack. Flapjack is one of those bakes that is good for the soul – comforting, homely and sweet. Quick and simple, it ticks all the boxes for me! I’ve added peanut butter to this one, but there are so many flavour options, flapjack’s so versatile!
Peanut butter flapjack
125g butter or baking spread
125g dark brown sugar
3 tbsp golden syrup
250g porridge oats
2 tbsp smooth peanut butter
1 tsp vanilla extract
100g dark chocolate chunks
- Preheat your oven to 180°C/160°C fan/gas mark 4.
- Line an eight inch square tin with baking paper or reusable liner.
- Put your butter, sugar and syrup into a large saucepan and heat, stirring until it melts together.
- Add the peanut butter and mix through.
- Pop the oats and vanilla extract in and combine so that the oats are fully covered with the mixture.
- Pour the oat mixture into your square tin and press down – I find a silicone spatula is really good for this job – the oats don’t stick to it like they do a wooden spoon!
- Bake for 15-20 minutes, until the top is just solid and the edges are just turning golden.
- Remove from the oven and cool in the tin for five minutes.
- Chunk up your chocolate into tiny pieces and sprinkle them over the warm flapjack, still in its tin. The chunks will melt slightly and give a gorgeous chocolate kick to your flapjack.
- The chocolate chunks will take quite a while to harden! It’s fine to cut while they’re melty, just beware for molten chocolate going everywhere! If you prefer, wait until the whole thing is fully cooled, then remove from the tin and cut into as many chunks as you like – nine works well!
Adapted from Hannah Miles’ Traybakes