When I posted pics of these flapjacks on Instagram last week, I asked whether you lot wanted me to share the recipe on here. The answer was a resounding YES! So here it is.
I don't blame you - these little bites of heaven are really delicious. For any fellow peanut-butter-and-chocolate-combo fiends, you will have to physically stop yourself from reaching into the tin to gobble the whole lot {although I promise I won't judge you if this does happen}.
It's very easy to make these vegan or gluten-free, and the reason I turned to baking these at the weekend was not only because they're yummy and I hadn't eaten them for ages, but also because I needed a recipe that didn't use eggs or butter as our fridge was woefully empty of these items. For this reason, they're a pretty good #isolationbake to have up your sleeve...
I'm going to have to be honest and admit that I can't take full credit for creating these {I wish} - the original recipe was handed to us by a relative, who found it on the blog We Don't Eat Anything With A Face. And what a wondrous recipe it is! I've made hardly any adjustments to it, just a few tweaks because I can't help myself.
I ended up using a complete mash up of chocolate for the topping - leftover chocolate coins from Christmas {!}, a bar of cooking milk chocolate from the cupboard, and a few squares of Lindt and Dairy Milk that I found lurking in the fridge. It's completely up to you whether you use dark or milk chocolate - and maybe that's an excuse for baking them twice, so you can try out both options...
I hope you love these as much as I do, and if you do give them a go, please share your pics with me on Facebook and Instagram! It's always lovely to see you making my recipes.
Ingredients - Makes 16 flapjacks
- 100g crunchy peanut butter {I use this* which is currently on offer for a ridiculously low price on Amazon* - so I've just ordered another two jars!}
- 100g smooth peanut butter {I use this* and buy the 1kg tubs because we get through it very quickly}
- 50g spread {dairy-free if vegan}
- 200g soft brown sugar
- 100g self-raising flour {gluten-free optional}
- 100g porridge oats {gluten-free optional}
- 4 tbsp golden syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 200g chocolate {milk or dark - use dark if vegan}
- Handful of peanuts
Equipment
- 22cm square brownie tin, greased and lined with baking paper
- Mixing bowl {I love this one* we had as a wedding present}
- Electric mixer {I use my hand mixer* instead of my stand mixer*}
- Wooden spoon
- Heatproof bowl
- Saucepan
Method
1. Preheat the oven to 180°C/170°C fan/gas mark 4/350°F.
2. Cream together the peanut butter, spread, soft brown sugar and golden syrup until combined.
3. Add the flour, oats, vanilla and spices, and mix well with your wooden spoon until you have a firm dough. Add a few teaspoons of water to the mix gradually to help combine {add one at a time until the mixture is coming together and is sticky}.
4. Press the dough into the tin and make sure it is evenly spread - this can take a bit of time as the mixture is quite dry and difficult to manipulate! Use the back of the wooden spoon to help you.
5. Bake in the oven for 12-15 minutes until just starting to brown at the edges.
6. Leave to cool completely, then make your topping! Melt the chocolate in a heatproof bowl over a saucepan of simmering water, then add the handful of peanuts and stir in. Spread over the top of the flapjacks, then allow to cool in the fridge until completely set before slicing into squares.
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