Chocolate peanut butter flapjacks

Enjoy these flapjacks with a cuppa. We’ve used salted butter to balance the sweet flavours – you can amp this up with a sprinkle of sea salt flakes at the end, if you like

Prep:10 mins
Cook:25 mins
plus cooling and optional setting

Easy

Nutrition per serving

kcal 263
fat 14g
saturates 6g
carbs 28g
sugars 0g
fibre 2g
protein 5g
salt 0.28g

Ingredients

150g salted butter , plus extra for the tin
125g crunchy dark roast peanut butter
150g light brown soft sugar
4 tbsp golden syrup
2 tbsp cocoa powder
350g porridge oats
50g dark chocolate (optional)
20g salted peanuts (optional)

Method

Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment, leaving some overhanging the rim (this will help you remove the flapjacks after baking). Chop the 150g butter into cubes, then put in a large saucepan along with the peanut butter, brown sugar and golden syrup. Melt over low heat, stirring gently using a spatula until smooth and combined.
Sift over the cocoa powder, stirring to combine. When the mixture is a uniform colour and smooth, pour in the oats. Mix until fully combined, then spoon into the tin, spreading it out to the edges. Bake for 20-25 mins until bubbling and darkened at the edges. Leave to cool completely in the tin.
Once completely cool, lift the flapjacks out of the tin and cut into 8 bars or 16 squares. If you like, decorate the flapjacks; chop the dark chocolate into small chunks, then melt in a heatproof bowl in short bursts in the microwave or over a pan of simmering water (don’t let the bowl touch the water). Dunk one end of each bar or square into the melted chocolate, using a small spatula to help coat it. Finely chop the nuts, then sprinkle over the chocolate- coated flapjacks. Leave to set on a wire rack with a tray underneath to catch any dripping chocolate. Will keep in an airtight container for up to a week.