Crunchy peanut butter flapjack

(398 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Crunchy peanut butter flapjack
Crunchy peanut butter flapjack
  • Makes: 20

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This crunchy peanut butter flapjack recipe is sure to become a favourite. A wholesome bake with a touch of naughtiness and a sweet nutty flavour. Deliciously sticky and quick to make, these tasty flapjacks make the perfect afternoon tea treat. You can also use smooth peanut butter if preferred. This recipe shows you how to make 20 medium sized flapjacks and should take 35 mins to prepare and cook in total. Store these delicious flapjacks in an airtight container for up to 4 days.


  • 300g butter or margarine
  • 200g demerara sugar
  • 100g golden syrup
  • 100g crunchy peanut butter
  • 450g porridge oats
  • 1tsp vanilla extra
  • Icing sugar to dust

Try adding a handful of chocolate chips or some sultanas to the mixture with the oats for extra sweetness.


  1. Pre-heat oven to 190C/375F/Fan 170C/Gas Mark 5. Grease and line a 30 x 20cm rectangular cake tin with baking parchment.
  2. Melt the butter in a large saucepan then add the sugar, syrup and peanut butter and stir over a low heat until smooth.
  3. Remove from the heat and stir in the oats and vanilla and mix well. Pile into the tin and pack down well. Bake for 25 mins until lightly golden. Cool for 10 mins before marking into 20 bars using a sharp knife. Leave to cool completely before removing from the tin.
  4. To serve, dust lightly with icing sugar. Store in an airtight container for up to a week.

More flapjack recipes

Your rating

Average rating

  • 3
(398 ratings)

Your comments

comments powered by Disqus

FREE Newsletter