If your family love peanut butter, they will adore these flapjack style cakes. This recipe is so easy to make and the cakes are perfect for the children to take in their packed lunch box, for an after school snack or just to serve with a cup of coffee. Crunchy peanut butter gives added texture to the cakes but you can use smooth peanut butter if you prefer. They would also be nice baked with chocolate hazelnut spread too. Use regular porridge oats rather than jumbo oats as they tend to be too crumbly and try not to use value oats as they are too fine and soft.
175g crunchy peanut butter
75g light muscovado sugar
6 tbsp golden syrup
175g porridge oats
150g milk or plain chocolate
These flapjacks will keep in a cake tin for up to a week. It is better not to coat them with chocolate If you wish to freeze them.
Preheat the oven to 180C/160CFan/ Gas Mark 4. Grease and line the base of a 20cm square, shallow cake tin with baking parchment.
Place the peanut butter, sugar and syrup in a pan and heat gently until smooth. Tip the oats into the pan and stir until well coated.
Pack the mixture firmly into the prepared tin and bake for 20-25mins 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.