Chocolate…? Peanut Butter…? Flapjacks…? Seriously, I may have just made all your dreams come true! These chocolate, nutty flapjacks contain more peanuts than Nelly the elephant has stashed in that trunk of hers, which means plenty of natural protein to help power you and your body up for the rest of the day.
What’s In It?
- 400g Oats
- 250ml Honey
- 200g Unsalted Butter
- 200g Peanuts
- 200g Dark Chocolate
- 150g Peanut Butter
How Do I Make It?
Melt the butter and honey together in a saucepan then add 100g of peanuts and stir until combined.
Remove from the heat and mix in the porridge oats.
Pour half of the mixture into a greased shallow baking tin.
Drizzle, dollop or spread the peanut butter all over the oats. How you do it will depend on two things… 1) how runny the peanut butter is and 2) how much you want to use. I’ve given you 150g as a rough guideline, but if you’re a peanut butter nutter then go to town and dollop to your hearts content!
Cover the peanut butter with the rest of the flapjack mixture and pat down with the back of a wooden spoon to help compact it all together.
Bake in a moderate oven for 25 minutes or until golden.
Remove from the oven and using a sharp knife mark out the flapjacks, but make sure you leave them in the tin.
Meanwhile, melt the dark chocolate in a bowl over a saucepan of boiling water then pour this over the top of the flapjacks, spreading it out to the edges.
Top with the remaining peanuts, then place in the fridge until the chocolate has completely set.
Go over the scored lines with a sharp knife, then carefully remove from the tin.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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