Choc-peanut flapjack bars
Makes: 14-15 bars
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Choc-peanut flapjack bars
Ever since I was a child, I’ve been a big fan of salt and sweet together. Growing up in the 1970s, birthday parties would provide a rare chance to savour this combination, eating salted peanuts in the same mouthful as a chocolate biscuit! Layering peanut butter and chocolate on top of a flapjack slice is highly nostalgic for me, while also tapping into current trends for fun food mash-ups.
Makes: 14-15 bars
Prep time: 20 minsTotal time: 
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Nutritional information (per bar )
Calories
459Kcal
Fat
29gr
Saturates
13gr
Carbs
38gr
Sugars
24gr
Fibre
4gr
Protein
9gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g butter, plus extra to grease
- 100g demerara sugar
- 75g golden syrup, plus 1 tbsp
- 250g porridge oats*
- 250g smooth peanut butter (100% nuts), stirred, plus 3 tbsp to drizzle
- 250g dark chocolate (about 50% cocoa solids)
- 20g coconut oil
- 40g salted peanuts, roughly chopped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 20-21cm square baking tin with baking paper, leaving the excess overhanging to help lift the flapjack out later.
- Dice the butter into a saucepan and add the demerara sugar and 75g of golden syrup. Add a pinch of salt if you are using unsalted butter. Heat for about 5 minutes on the hob, stirring occasionally, until the butter has melted and the sugar has mostly dissolved, then remove from the heat and stir in the oats.
- Tip the mixture into the lined tin and press down firmly. Bake for 15 minutes until golden brown, then leave to cool for 10 minutes, still in the tin.
- Mix 250g peanut butter with 1 tablespoon of golden syrup, which will thicken it up slightly, then pour and spread over the flapjack. While the flapjack carries on cooling, break up the chocolate into a heatproof bowl over a pan of barely simmering water, adding the coconut oil to the bowl. Once melted, stir until smooth then pour over the peanut butter layer, tilting the tin to even it out. Drizzle with the extra peanut butter (if thick, warm it briefly in the microwave to loosen), then swirl through the chocolate. Scatter the peanuts on top then chill in the fridge for an hour or until set.
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Carefully lift the flapjack out of the tin and cut into bars or squares to serve.
*Use gluten-free oats if required.To storeThe flapjacks keep for at least 1 week in an airtight container
