Benjamina Ebuehi’s recipe for peanut butter and chocolate flapjacks
The start of a new year feels like a good time to have a proper clear-out of my kitchen cupboards. After a frantic festive season, I like to take stock of what I’ve got and get creative with my store-cupboard staples. I had two large opened bags of oats and even more bottles of golden syrup, so naturally a batch of flapjacks was the only answer. You very possibly have all these items in your cupboards already, so have a rummage and give them a go.
Peanut butter and chocolate flapjacks
Prep 5 min
Cook 45 min, plus cooling
Makes 12
230g salted butter, plus extra for greasing
140g golden syrup
80g demerara sugar
100g smooth peanut butter
400g porridge oats
50g dark chocolate, melted
30g salted roasted peanuts, roughly chopped
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a square 20cm cake tin with enough baking paper to leave an overhang.
Put the butter, golden syrup, sugar and peanut butter in a small saucepan and heat gently until combined.
Put the oats in a large bowl, then pour over the hot butter mixture and give it a good mix so everything is evenly coated.
Tip the oat mixture into the prepared tin, pressing it down firmly, then bake for 25-30 minutes, until the edges are golden; it will still look a little soft in the middle. (If you like your flapjacks crispier, bake for six to 10 minutes longer.) Take the tin out of the oven and leave to cool completely, because slicing while the flapjacks are still warm will make them crumble.
Once cool, drizzle the melted chocolate on top, sprinkle with the chopped peanuts, slice and serve.
