These delicious treats are pure melt in the mouth delights. I use quality peanut butter, whole grain oats and honey, all topped off with lashings of dark chocolate which compliments the gooey sweetness of the flapjacks.
This recipe was a winner with every member of the family, it melts in the mouth. The only problem is, they don’t stay in a container for very long, they are swiped and eaten double quick. I don’t mind at all that they’re eaten up so fast, they’re a treat and I love it when my baking is a success with the family.
I hope you give this recipe a try and enjoy these flapjack treats too. (I use butter in this recipe, but it can easily be exchanged for dairy free if you like).
400g/14oz Wholegrain Porridge Oats
200g/7oz Butter or Dairy Free alternative
150g/5oz Demerara Sugar/Light Brown sugar
4 Generously Heaped Dessert Spoons of Peanut Butter, smooth or crunchy, I use a mix of the two. (Try to use a peanut butter with at least 97% peanut and without palm oil if you can).
200g/7oz Dark Chocolate. Other chocolate can be substituted.
Pre-heat oven to 160c electric / Gas mark 3 / 325F/ or top oven for an Aga.
Grease and line a cake tin or deep sided tray, roughly 20cm x 30 cm / 8inch x 12inch. The sides should be at least an Inch high. The tin should be lined if possible with greaseproof paper to make it easier to transfer the flapJacks from the tin after they cool.
Start by melting the butter in a pan on a gentle heat and add the sugar, honey, and peanut butter. Mix until combined. I sometimes add a couple of cubes of the dark chocolate at this point too. 😊
Now with the heat turned off, gradually mix in the oats thoroughly with a wooden spoon, the buttery mix will soon mix into a lovely sticky mixture.
Turn the sticky, oaty mixture into the prepared pan and press down lightly but evenly into the edges so the top is flat.
Pop into the pre-heated oven for about 15-20mins until the edges look golden. Keep a close eye on the progress so as not to overcook the Flapjacks, or they will set too hard when they cool. We’re after a chewy, gooey finish.
Let the flapjack bake, cool down.
To prepare the chocolate topping. Put a heatproof bowl over a pan of heated water, not letting the bottom of the bowl touch the water. Break up the chocolate into the bowl mixing until melted. Now pour carefully over the cooled flap Jack bake, spread evenly and swirl the surface with a knife to leave a nice finish when cooled.
Once cooled down, carefully cut into triangles or squares, whichever suits you. Can be stored in an air tight container, but I find they disappear quickly!
Enjoy them responsibly, as they say.