Makes 16 squares
- 175g crunchy peanut butter
- 75g muscovado sugar
- 6 tbsp golden syrup
- A pinch of salt
- 175g porridge oats
- 150g milk or plain chocolate
- Preheat the oven to 180C. Grease and line the base of a 20cm square tin with greaseproof paper.
- Place the peanut butter, sugar, salt and syrup in a pan and heat gently until smooth. Tip the oats into the pan and stir until well coated. The mixture will be quite stiff
- Pack the mixture firmly into the prepared tin and bake for 20-25 mins until just turning brown at the edges. Allow to cool in the tin.
- Break the chocolate into squares and place in a bowl over a pan of gently simmering water. Allow to melt, then spread over the cooled flapjacks and allow to set in the fridge. Cut into squares. Eat.
These flapjacks, as with pretty much all flapjack recipes, are much better after a couple of days of keeping. I don’t know why, they just are. So if you can resist buttery, chunky, peanutty, creamy, chocolatey goodness for just a few days then you’re in for an even greater treat.