If you’re as old as me then you’ll remember a time when Snickers chocolate bars were called Marathon bars – apparently the name was changed due to the French being unable to pronounce Marathon…who knows. But what with the London Marathon coming up this weekend it got me thinking…Marathon Flapjacks!!
I know some lovely people who are running in both events; some doing a half marathon and some doing the half, and so as a tribute to them and to give them something tasty and nutritious to gobble up once they’ve completed their runs (because boy will they need it!) I invented these Marathon inspired flapjacks.
We’re talking flapjack base, a gooey caramelised peanut centre and covered with a layer of dark chocolate. With no refined sugar and packed full of protein and carbs, they are the perfect post-run snack to refuel, re-energise and rebuild.
What’s In Marathon Flapjacks?
- 500g Porridge Oats
- 250ml Honey
- 200g Unsalted Butter
- 2 tbsp Peanut Butter
- 150g Dates
- 75g Peanuts
- 1 tsp Molasses
- 50ml Caramel Agave Syrup
- Pinch of Pink Himalayan Crystal Salt
- 250g Dark Chocolate (at least 70%)
How Do I Make Marathon Flapjacks?
Put the butter, honey and peanut butter in a saucepan and heat over a medium hob until everything has melted together.
Remove from the heat and stir in the porridge oats until they are completely covered.
Pour into a greased rectangular baking tin, making sure to spread the mixture evenly out to the edges.
Bake in a moderate oven for 25 minutes or until the top is golden brown.
Whilst still in the tin, cut into 16 rectangular bars then leave to cool completely before turning out onto a rack.
Chop the dates and then put into a saucepan with all the other ingredients.
Heat and stir continuously until the dates have softened and the mixture starts to caramelise.
Remove from the hob and blend with a stick blender until smooth.
Stir in the peanuts then spread over the top of the Marathon flapjacks. (You have to do this quite fast, as the mixture starts to solidify – the stickier it gets, the harder it is to spread!)
Break the chocolate into a bowl and then melt over a saucepan of water – making sure the water doesn’t touch the base of the bowl.
Allow to cool for a few minutes and then coat each flapjack with a thin layer of the chocolate. It’s quite messy, but I found the easiest way to do this was to hold the flapjack over the bowl of chocolate, spoon on some chocolate and then spread with a spatula. The best bit about this is that you get to lick your fingers at the end!
Pop in the fridge for 20 minutes to set and then you’re Marathon flapjacks are ready.
TOP TIP – These flapjacks are the perfect accompaniment to a big glass of cold milk, which is exactly what you should be drinking after a big race!
I’ll be honest…these aren’t exactly the easiest flapjacks to make, but they are a damn sight easier than running the actual marathon! Good luck to all the lovely Runnyhoneys and everyone else running a marathon, half marathon or any other distance this weekend!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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