Chewy and sticky peanut butter flapjacks, packed with chocolate chips and dipped in dark chocolate. A perfect January treat!
Happy New Year everyone!
I hope your Christmas and New Year were wonderful, and your 2016 has got off to a fantastic start.
How are your resolutions going? I didn’t make firm resolutions, but my main aim this year is the classic; lose weight, tone up, and get fit. Suddenly now its 2016 we’ll be getting married THIS YEAR, and suddenly the fact I’ve got to fit into wedding dress I ordered so many months ago has hit me with an enormous thump.
This recipe won’t help with that goal as such, but it is a wonderful little energy hit for those long January work days, when you wish you were still sat on the sofa in your pyjamas, counting cheese as one of your major food groups, and eating your body weight in chocolate. These flapjacks are a wonderful mid-week treat; Oats for slow release energy, peanut butter for protein, golden syrup and chocolate because they always make life better.
January is a hard month, it can feel like all the fun is over. The hazy, golden days of summer are still a long way off, and the dark nights have lost their magic without the fairy lights of Christmas to brighten them. It’s a month where we need to treat ourselves, and treat ourselves often. It’s the perfect month for staying in, snuggling up, and tucking into something sweet and tasty. Filling your house with the smell of baking has a way of magically making a home more cosy and inviting too, I always find. It’s very hard to feel gloomy when you’re surrounded by the smell of gently toasting oats, and slowly caramelising sugar. Licking melted chocolate straight from the bowl doesn’t hurt either.
We’re easing ourselves gently into 2016, with a very simple recipe. The kind of thing you can easily throw together on a week day evening, and have ready to slice up and take with you to work the next day. Flapjacks with your morning coffee sounds good, doesn’t it? The golden syrup and peanut butter combine to create a wonderful sticky, chewiness. The peanut butter gives a slight saltiness, a perfect balance to the sugary sweetness of the golden syrup. I used crunchy peanut butter for texture, but you could you smooth if thats what you have to hand. The chewy flapjacks contrast beautifully with the snap of chocolate they’re coated in. If you think this extra chocolate is a little too much indulgence so soon after Christmas, just leave it off, the flapjacks are delicious without it, too.
– Use any kind of oats you have to hands, I usually use porridge oats, but jumbo oats lend themselves especially well to the chewiness of the flapjacks.
– Substitute the butter for dairy free spread, and use dairy free chocolate, to make these dairy free.
– The flapjacks will keep well for several days if stored in an airtight tin.
- 250g golden syrup
- 150g crunchy peanut butter
- 150g butter
- 200g light brown muscavado sugar
- 330g oats
- 140g chocolate chips
- 150g dark chocolate for dipping, optional
- Preheat the oven to 180C/ 160C fan/ 350F.
- Grease and line a 20cm square baking tin.
- Put the golden syrup, peanut butter, butter, and light brown muscavado sugar in a pan, and melt together over a low heat until melted and completely combined.
- Add the oats and stir, making sure all the oats are completely covered.
- Stir through the chocolate chips, then turn into the prepared pan. Press the oat mixture down into the tin creating an even layer.
- Bake for 15-20 minutes, until the flapjacks are golden.
- Cool completely in the tin, then slice into squares using a sharp knife.
- Melt the dark chocolate, if using, and dip the corners of your flapjacks into them. Place on a sheet of greaseproof paper until the chocolate sets.
- Store in a airtight container.